Description
A dramatic, oven-baked pancake with a custardy center and crisp, puffed edges, perfect for a show-stopping breakfast or brunch. Trust me, you are going to love this.
Ingredients
- Large eggs: 3
- All-purpose flour: 1/2 cup
- Whole milk: 1/2 cup
- Unsalted butter: 2 tablespoons
- Sugar: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Place an oven-safe skillet or baking dish in the oven while it preheats so it becomes thoroughly hot.
- Combine Ingredients: In a mixing bowl whisk together 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the batter is completely smooth and free of lumps.
- Prepare Your Cooking Vessel: Carefully remove the hot skillet from the oven, add 2 tablespoons unsalted butter, and swirl until the butter is melted and sizzling, coating the pan.
- Assemble the Dish: Pour the smooth batter into the hot, butter-coated skillet, tilting slightly if needed to distribute evenly.
- Cook to Perfection: Return the skillet to the oven and bake for 18 to 20 minutes until the pancake is dramatically puffed, golden brown on the edges, and the center is set.
- Finishing Touches: Remove from oven, dust with powdered sugar or add a squeeze of lemon, fresh berries, or a drizzle of syrup to taste.
- Serve and Enjoy: Slice into wedges and serve immediately while puff is at its peak. Leftovers can be reheated in a 350°F (175°C) oven for best texture.
Notes
- Use a preheated oven-safe skillet for the best rise and crisp edges.
- Whisk or blend the batter until silky smooth for a light, custardy center.
- Do not open the oven door while baking or you will lose the rise.
- For dairy-free versions, substitute plant-based milk and a neutral oil or vegan butter.
Nutrition
- Serving Size: 1/4 recipe (1 wedge)
- Calories: 190
- Sugar: 4.6 g
- Sodium: 68 mg
- Fat: 10.5 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 5.1 g
- Trans Fat: 0.3 g
- Carbohydrates: 15.6 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 159 mg