Oven Pancake Recipe
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!
Servings: 2
Calories: 269kcal
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Metal whisk
- Cast iron skillet (8-inch)
Ingredients
- 1/2 cup flour
- 1 medium egg, beaten
- 1 cup milk
- 1 tbsp butter, unsalted
- pinch of salt
- powdered sugar, for serving
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 123mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 491IU | Calcium: 169mg | Iron: 2mg