An oven pancake is one my favorite things to serve on weekend mornings, especially when we have extra people around. The batter is fast and easy to whisk together and bake all at once, so there’s no need to monitor pancakes at the stove top. Light and airy, it bakes up with a crispy edge and soft, eggy middle. An oven pancake could of course do double duty as dessert, served in wedges topped with ice cream or whipped cream. When blueberries, raspberries and other berries are in season, bake the batter on its own, then fill the middle with a tumble of fresh mixed berries.
Strawberry Oven Pancake
An oven pancake could be made with any number of fruits – try sauteing sturdier fruits such as apples or pears first in canola oil, then pouring the batter overtop and baking. Adapted from CanolaInfo.
3 Tbsp canola oil
3 Tbsp packed light brown sugar, divided
1/2 cup 1% milk
1/2 cup all-purpose flour
3 large eggs
1/2 tsp baking powder
1 tsp vanilla
2 cups strawberries, hulled and halved
Powdered sugar or maple syrup
1. Position rack in middle of oven and preheat to 400 °F. ¨
2. In an ovenproof 10-inch skillet, warm oil over medium-high heat. Tilt pan to coat bottom and sides with oil, then add 1 cup of the strawberries. Sauté about 30 seconds, until fruit is glistening, then stir in 2 Tbsp of the brown sugar and sauté until sugar melts and fruit looks glossy, about 1 minute. Turn off heat under pan.
3. In blender, whirl milk, flour, eggs, remaining 1 Tbsp of brown sugar, baking powder and vanilla until blended.
4. Immediately pour egg mixture over fruit. Scatter berries on top of batter and place pan in oven. Bake until puffed and golden, 20-25 minutes. Remove from oven and cut into wedges. Dust with powdered sugar or drizzle with maple syrup. ¨
Yield: 6 servings.
Photo credit: CanolaInfo