Mix the batter, pour into a pan, and just wait. That's how easy it is to prepare this Oven Pancake. Golden, fluffy baked pancake with crispy edges and perfect with jam or fresh fruits --- serve it any time of the day!
Unlike in the United States, pancakes in Northern Europe have very little or no sugar in them.
It's because it is generally served with fresh fruits or jam --- sometimes just dusting it with powdered sugar.
If you are not used to it, think of it this way: it gives you complete control over how sweet you want each bite of your oven-baked pancake to be. 🙂
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- Flour - you only need all-purpose flour for this oven pancake recipe.
- Salt - just use your favorite brand.
- Egg - medium-sized (63 to 73 grams) and must be at room temperature.
- Milk - full cream milk is excellent for making oven pancakes.
- Butter - I typically use unsalted butter, but salted butter can also be used.
- Powdered sugar - while optional, note that the batter contains no sugar. So, I strongly suggest powdered sugar when serving this oven pancake.
Start preparing your oven pancake by preheating your oven to 225°C (425°F).
Using a large mixing bowl, sift flour and salt (photo 1).
Add egg and half of the milk (photo 2).
Whisk until there are no more lumps.
Add the remaining milk (photo 3).
Continue whisking to combine.
Using a small skillet, melt the butter in the preheated oven (photo 4).
Take the skillet out of the oven once the butter has completely melted (photo 5).
Pour the pancake batter into the skillet (photo 6).
Place the pan back in the oven for twenty-five to thirty minutes or until the top of the pancake turns golden.
Serve your oven pancake, with a dusting of powdered sugar or some fresh fruits, if desired.
- Lessen or skip the salt altogether when using salted butter.
- Make sure there are no lumps before adding the remaining milk to the ingredients.
- Do not pour the pancake batter into the skillet unless the butter has completely melted.
- Feel free to use some spices in your oven pancake, if you like --- cinnamon is what I occasionally add.
There is no need to do that for this oven pancake.
Make sure there are no lumps in the batter, then carefully pour it into the melted butter in the pan.
I don't recommend it.
The edges would not be as crispy as when it first came out of the oven, and the top might feel slightly soggy.
Looks absolutely delicious right? So, give this oven pancake a try today, and let me know what you think in the comment section below. 🙂
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Oven Pancake Recipe
- Mixing bowls
- Measuring cups
- Measuring spoons
- Metal whisk
- Cast iron skillet (8-inch)
- 1/2 cup flour
- 1 medium egg, beaten
- 1 cup milk
- 1 tbsp butter, unsalted
- pinch of salt
- powdered sugar, for serving
- Preheat the oven to 225°C (425°F).
- Add egg and half of the milk --- whisk until there are no more lumps.
- Add the remaining milk and continue whisking.
- Add the butter to a pan (or skillet) and place the skillet in the preheated oven.
- Once the butter has melted, take the pan out of the oven.
- Slowly pour the pancake batter into the pan.
- Place the pan back in the oven for 25 to 30 minutes or until the top turns golden.
- Serve oven pancake with powdered sugar, fresh fruits, or jam.
- Cook's Tip #1: You might want to skip the salt when using salted butter for your oven pancake --- or use less.
- Cook's Tip #2: Check that there are no lumps before adding the remaining milk to the ingredients.
- Cook's Tip #3: Make sure the butter has melted before pouring the pancake batter into the skillet.
- Cook's Tip #4: You can add some spices in your oven pancake, if you prefer --- cinnamon is what I sometimes use.