The oven-baked pancake is a truly spectacular recipe. I tried this recipe by chance, I was chatting with a friend and the name of a dessert came up, the German or Dutch baby pancake (American recipe, not German despite the name), also called, precisely, oven-baked pancake. I got curious and researched this recipe, I had a crazy desire to try it. I was speechless, first when, during baking, it puffed up so much and later, when I ate it. A spectacle! The oven-baked pancake is a mix between pancake, profiterole, and crepes, it is very soft, but also slightly layered and crispy, in short, a wonder to try! With Nutella, fresh or dried fruit, jam, custard or spreadable cream, peanut butter, or even on its own with a bit of powdered sugar, the oven-baked pancake is truly exceptional, the batter is without yeast, sugar, oil, and butter it is prepared in 2 minutes and straight into a very hot oven, during baking it will increase tremendously in volume, becoming a cloud, try it, it will become your favorite breakfast, it will be a Sunday must for me 😀
- Difficulty: Easy
- Cost: Cheap
- Portions: approx. 13.5×15.75 inches pan
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup milk
- 1 cup all-purpose flour
- 4 tbsps butter
- 6 eggs
- 1 pinch salt
- to taste powdered sugar
Steps
The oven-baked pancake is very simple and quick to prepare, first preheat the oven to 428°F. Put the butter pieces in a baking pan (the one where you will bake the dessert), and put it in the oven, it must become very hot and the butter must completely melt.
Prepare the batter by mixing with a hand whisk the eggs, milk, a pinch of salt, flour, and vanilla.
Take the pan out of the oven and brush the now melted butter evenly, both on the bottom and along the entire edge. Pour the batter in the center and immediately bake the oven-baked pancake again in the preheated oven at 428°F for about 25 minutes, do not open the oven before 20 minutes, during baking, this giant pancake will puff up a lot, temperature changes might prevent it from rising.
Take the oven-baked pancake out of the oven, garnish it with a sprinkle of powdered sugar and serve it with what you like best.
Notes:
The oven-baked pancake can be stored in the fridge for a couple of days. To make it taste fresh again, heat it for a few minutes in the oven or air fryer. I do not recommend cooking it in the air fryer, as it puffs up a lot during baking and with limited space, it would burn. It’s normal for it to deflate a bit once removed from the oven. If you are lactose intolerant, feel free to use lactose-free products. I do not recommend replacing butter with oil. The step of heating the pan before baking the dessert is crucial.
More pancake recipes HERE
More pancake recipes HERE
