Pancakes! If you didn’t know by now, they’re my favorite food. I’m always on the lookout for new and fun ways to cook, eat, and serve them, as well as any varied style that’s out there. Our friend Rachel shared with us this particular recipe, which was featured in the New York Times. Similar to a German dutch baby, this baked delight puffs up in the oven to form a buttery, light pastry–a perfect treat morning, noon, or night!
My pantry was overflowing with artisan jams and jellies that were gifted to me and Chrystal over the last several months. I was on the hunt for a way to sample all of these special fruit toppings when I remembered this recipe. Once the baked pancake is ready to go, top it with anything your heart desires. Whether maple syrup, jellies, jam, whipped cream, peanut butter, or more, you can’t go wrong.
Additionally, a close friend of ours, Shea, has her own web-cast, Faith Rocks, where she offers inspirational messages and stories. She started a new cooking segment on it and invited me along to share recipes and cooking tips with her audience. To illustrate just how easy and satisfying this one is to throw together, check out the video at your leisure (I get to rock a chef’s hat for the first time). Happy cooking!
- 2 eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- Dash of kosher salt
- 4 tablespoons unsalted butter
- 2 tablespoons confectioners’ sugar, for dusting
- Juice of half a lemon
- Fruit jam, butter, marmalade, whipped cream, or maple syrup for serving, optional
- Preheat oven to 425 degrees. Place oven-safe 12-inch skillet in the oven as it preheats to warm throughout.
- Meanwhile, in a large mixing bowl, lightly beat eggs with a whisk. Add flour, milk, seasonings, and salt, lightly beating until everything is just blended together. (Some lumps are okay, as you do not want to over-beat the mixture.)
- When oven is preheated, place skillet onto the stove-top. Melt butter over medium-high heat. When butter is very hot, but not brown, pour in pancake batter.
- Bake in oven for 15 minutes, or until golden brown with the edges rising over the sides. Sprinkle with powdered sugar and return to oven for 2 more minutes. When ready to serve, squeeze with lemon juice and serve with desired toppings.
Other recipes you may enjoy...
Veganizing a Classic
Just Sweet Enough
The Duo’s Ethnic Exploration: Moroccan
Blackberry Lime Ice Cream
Tara’s Test Kitchen