Oven Baby Pancake

The first recipe I made in my new kitchen was this one. We ate out the first evening because let’s face it…a day of moving does not make you want to cook. Just sleep. So, we had a nice quiet late dinner at a local restaurant. Then, in the morning, I wanted to make something special for breakfast and break in the kitchen. Well, why make something I’ve made before when I can try something new? It all went well until I finished taking pictures of the pancake in the skillet. Then, I went to grab the handle without a potholder. Sigh. So, first day, first recipe…a burn. I toughed it out even though it was quite painful. It’s part of the reason I don’t have more pictures of the completed pancake (searing pain will do that).

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In related news, the pancake was great. We liked how it was fluffy but almost like soft bread. Because it is so easy to whip up, you could forseeably toss everything in the food processor and then bake it while you finish getting ready. It will serve about 4 people, but the leftovers were still good. You can feel free to top it with whatever fruit you like, or even add nuts/chocolate if that is how your tastebuds lean. If you don’t want to use an appliance, you could mix this in a bowl, but it will take a bit more effort and you might want to sift the flour (I didn’t since the processor did the work for me).

Directions for Oven Baby Pancake

Slightly adapted from Shockingly Delicious

  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • 2 Tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 Tablespoon butter
  • Sliced fruit (optional–I tossed mine with a little brown sugar and lemon juice)

Preheat the oven to 425 degrees. Meanwhile, melt the butter in an oven-safe medium skillet (about 10-12 inches). Once melted, swirl it up around the edges as best as you can.

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In a food processor or blender, mix together the eggs, milk, flour, sugar, vanilla, nutmeg, cinnamon, and salt.

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Blend until smooth, then pour into the skillet.

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Bake in the oven for about 20 minutes. The sides will get very tall and the center will remain flat.

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When it has browned lightly and is baked through (you can test with a toothpick), remove from the oven. Be careful to use oven mitts or potholders!

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Serve with the fruit, if desired, and some confectioner’s sugar or maple syrup.

Frozen blueberries (defrosted) and a pear

Frozen blueberries (defrosted) and a pear

 

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Directions for Oven Baby Pancake (without pictures)

Slightly adapted from Shockingly Delicious

  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • 2 Tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 Tablespoon butter
  • Sliced fruit (optional–I tossed mine with a little brown sugar and lemon juice)

Preheat the oven to 425 degrees. Meanwhile, melt the butter in an oven-safe medium skillet (about 10-12 inches). Once melted, swirl it up around the edges as best as you can. In a food processor or blender, mix together the eggs, milk, flour, sugar, vanilla, nutmeg, cinnamon, and salt. Blend until smooth, then pour into the skillet. Bake in the oven for about 20 minutes. The sides will get very tall and the center will remain flat. When it has browned lightly and is baked through (you can test with a toothpick), remove from the oven. Be careful to use oven mitts or potholders! Serve with the fruit, if desired, and some confectioner’s sugar or maple syrup.

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6 thoughts on “Oven Baby Pancake

  1. We love dutch baby pancakes! It’s one of my husband’s favorite weekend breakfasts. It just tastes and smells so good. I’d love to try yours. : )
    And I have likewise had a “grabbed the scorching hot handle” incident. I keep a potholder around all the time now to remind myself when we’re making one now. My hands are a mess though since I burn myself a lot. : (

  2. Pingback: Basic Pancakes | fudgingahead

  3. Pingback: Dutch Baby with a Strawberry Topping | fudgingahead

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