Today’s recipe for an Oven Pancake comes from Grandma’s old church cookbook, and is once again, one of my new favorites! I love this recipe. It’s easy to pull together, and it’s fun to bake. No fuss, no muss. This is a recipe that I wish Grandma had known about. I’m sure she would have loved how easy it is when you have overnight guests. As you can see by this photo of Grandma and all her siblings, their spouses, and most of their kids, they had a large family. Aunts, uncles, and cousins were coming and going all the time, and even if they weren’t staying overnight (I’m sure those staying overnight were mostly cousins), they were probably in and out on weekends, and this oven pancake would have been nice to have to serve whoever was around.
I love this photo so much – all the moms (Grandma’s sisters and sisters-in-law) are making sure the kids are looking where they should be looking and doing what they should be doing! Well, they’re trying to make sure of that, anyway! Ha! They ALL would have loved this as a breakfast or brunch dish – it is absolutely delicious!
Here is the recipe as I made it:
Oven Pancake
Separate:
4 eggs
Beat the egg whites until fluffy.
Add:
1/4 cup sugar
Beat well.
Beat the egg yolks until fluffy.
Add:
2 Tablespoons sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon lemon rind (I used the rind of about 1/2 of a lemon)
1/2 teaspoon vanilla
1/2 cup milk
Fold this mixture into the egg whites.
Pour into a heated skillet:
1 teaspoon melted butter
Pour batter into skillet.
Cook over medium-low heat for about minutes (I did this, but the bottom got a little overdone – it wasn’t burnt, and didn’t taste burnt, but it was a little dark – just on low next time).
Bake at 375 degrees for 10-15 minutes until golden and puffy.
Serve immediately with fruit.
Step 1 – beat the egg whites with sugar.
Step 2 – beat the egg yolks with the rest of the ingredients.
Step 3 – fold them together.
It makes a very fluffy batter!
The melted butter goes into the pan – here we go.
Letting it cook on the stovetop for 5 minutes on medium-low heat was a bit too much. Next time I’d do it on low heat for a little less time.
Here it is – out of the oven! It’s golden and fluffy, but immediately starts to deflate!
I think 5 minutes on medium-low heat before baking made the bottom a bit dark. It wasn’t burnt (it didn’t taste burnt at all) – it just got a little dark on the bottom.
I sprinkled powdered sugar over the top before serving, then topped it with a bit of maple syrup and fresh blueberries. Oh wow. While the recipe says to serve this immediately, we had some the next day with a little warm up in the microwave, and it was just as delicious.
I love this pancake so much. The middle is custard-y and almost creamy. The top was almost crisp and beautiful with a dusting of powdered sugar on top. While the bottom got a bit dark, it didn’t taste burnt – it was delicious. The maple syrup and fresh berries were so, so good. I think you could use any fruit you’d like on this, and it would be delicious no matter what kind it was. The only drawback – my skillet wasn’t big enough for how good this is and how many slices your guests would like to enjoy. I had two slices right away! I think your family and guests will really enjoy this mouth-watering Oven Pancake – in fact, I’m sure they will!
Plenty Sweet Life 