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A show-stopping oven-baked pancake that puffs up dramatically into a golden-brown bowl. Light, airy, and custardy, it's perfect for a special breakfast or brunch, served with a dusting of powdered sugar and a squeeze of fresh lemon.
For 4 servings
Preheat Oven and Skillet: Place a 10-inch cast-iron skillet on the middle rack of your oven. Preheat the oven to 425°F (220°C). Allowing the skillet to get screaming hot is the key to achieving the dramatic puff.
Prepare the Batter: While the oven preheats, combine the room temperature eggs, milk, flour, granulated sugar, vanilla extract, and salt in a blender. Blend on high for 30-45 seconds, or until the batter is completely smooth and frothy. If you don't have a blender, you can whisk vigorously in a large bowl until no lumps remain.
Melt Butter in Skillet: Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the unsalted butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the entire bottom and up the sides with the melted butter.
Bake the Pancake: Pour the batter into the center of the hot, buttery skillet all at once. Immediately return the skillet to the oven. Bake for 15-20 minutes, without opening the oven door. The pancake is done when it is dramatically puffed, with deep golden-brown, crispy edges and a soft, custardy center.
Serve Immediately: Carefully remove the skillet from the oven. The pancake will begin to deflate almost immediately, which is normal. Dust generously with powdered sugar, squeeze fresh lemon juice over the top, slice into wedges, and serve right away.
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A show-stopping oven-baked pancake that puffs up dramatically into a golden-brown bowl. Light, airy, and custardy, it's perfect for a special breakfast or brunch, served with a dusting of powdered sugar and a squeeze of fresh lemon.
This german_american recipe takes 25 minutes to prepare and yields 4 servings. At 290.68 calories per serving with 8.92g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert.
Omit the granulated sugar and vanilla extract. Add 1/4 cup of grated Parmesan or Gruyère cheese, 1/2 teaspoon of black pepper, and 1 tablespoon of fresh chopped herbs (like chives or parsley) to the batter. Serve with bacon or a fried egg.
After melting the butter in the skillet, arrange a layer of thinly sliced apples, pears, or a handful of berries on the bottom before pouring the batter over them. You may want to sprinkle the fruit with a little cinnamon sugar.
For a nuttier flavor and more fiber, replace half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.
Whisk 2 tablespoons of unsweetened cocoa powder in with the flour for a chocolate version. Serve with chocolate sauce and fresh raspberries.
With three large eggs and milk, this pancake provides high-quality protein essential for muscle repair, growth, and overall body function.
The carbohydrates from the flour and sugar offer a readily available source of energy, making this a great option for a weekend breakfast to fuel your day.
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a key role in brain health, memory, and nervous system function.
This is completely normal and expected! The dramatic puff is created by steam trapped inside the batter. As soon as it's removed from the oven's heat, the steam escapes and the structure collapses, leaving a delicious, custardy center. It's part of the charm of the dish.
Yes, while a cast-iron skillet provides the best heat retention for a maximum puff, you can also use any oven-safe skillet, a 9-inch pie plate, or a 9x9 inch metal or ceramic baking dish. Just make sure to preheat it in the oven as directed.
Yes, you can prepare the batter, cover it, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20-30 minutes before using it for the best results.
A single serving (one-quarter of the pancake) contains approximately 280-320 calories, depending on the exact ingredients and toppings used.
It can be part of a balanced diet. It's a good source of protein from the eggs and milk, which supports muscle health. However, it also contains refined flour and sugar, so it's best enjoyed in moderation as a special treat.