Recipe: Oven Pancakes
Oven pancakes are one of those simple dishes that never get old. Just like with their more popular cousins, pies and galettes, you can use fresh fruit or berries to change the recipe by season. They’re also easy to scale, and they make a wonderful brunch dish for a few friends or a big family gathering.
Since the pancake itself is a fairly neutral base, you can add almost anything to it. If you want to keep it incredibly simple, go with a dusting of powdered sugar and a drizzle of honey. Being Mainers, we’d be remiss to not suggest warm maple syrup.
Serves4 to 6
- 2 cups
cake flour (all-purpose flour can be substituted)
- 1 teaspoon
large eggs, at room temperature
- 4 1/2 cups
- 4 tablespoons
unsalted or cultured butter
- 1 cup
fresh fruit, such as blueberries, apricots, plums, or raspberries (optional)
Powdered sugar, warm maple syrup, honey butter, or jam, for garnish (optional)
Preheat your oven to 425°F.
Combine the flour and salt together in a large bowl. In a separate bowl, whisk together the eggs and milk.
Slowly add the wet mixture to the flour, and fold in. Mix gently as you add the wet mixture; it’s okay to have a few lumps in the batter.
Add the butter to a large cast-iron skillet and place the skillet in the hot oven. Once the butter has melted but before it browns, remove the skillet from the oven and pour the batter into the skillet. Sprinkle the fresh fruit, if using, over the top of the batter.
Return the skillet to the oven and cook the pancake until a knife comes out clean from the center, about 25 minutes.
Once the pancake is done, you can remove it and let it cool on a wire rack, or you can let it cool in the skillet. (Just be aware that if it cools in the cast iron, it will continue to cook as the pan retains some heat.)
Either in the pan or on a large plate, garnish the pancake with powdered sugar, warm maple syrup, honey butter, or jam, if desired. Alternatively, you can serve the pancake plain and let your guests garnish their own slices once they’re served.
Reprinted with permission from Northern Hospitality With The Portland Hunt + Alpine Club © 2018 Quarto Publishing Group USA Inc. Text and photography © 2018 Briana and Andrew Volk. Photography: Peter Frank Edwards. First published in 2018 by Voyageur Press, an imprint of The Quarto Group.