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Friday, November 12, 2010

Random Food Fridays - Giant Oven Pancake

Good morning! Today I'm sharing another egg-centric dish. Like last week's recipe, this one is from Sunset's Easy Basics for Good Cooking. They call it a Giant Oven Pancake, but I've also heard this called a Dutch Baby. By any name it is delicious and dramatic. This is perfect brunch fair for when you want to present something that looks impressive but is actually quite simple to make. The photo you see above is Sunset's recipe cut in half and baked in a 9 inch enameled cast iron pan. This amount is perfect for two. It can be served very simply with a sprinkling of powdered sugar and a squeeze of lemon, or with maple syrup. My favorite way to serve it is with apple slices that have been a sauteed in a little butter with maple syrup.

Giant Oven Pancake for Two
2 tbsp. butter
2 eggs
1/2 cup milk + a few drops of vanilla
1/2 cup flour + dash of salt
(salt and vanilla are my additions)
Preheat oven to 425 degrees. Place a 9 inch skillet or 9 inch glass pie plate in the oven with the butter.
While the butter is melting and the oven is coming up to temp, place the eggs in a blender or food processor and whirl for 1 minute. With the motor running, slowly pour in the milk, then slowing add in the flour. Continue to whirl for another 30 seconds.
When the butter is melted, pour the prepared batter into the buttered pan. Do not stir. Return the pan to the oven and bake for 20-30 minutes or until the pancake is puffy and golden. Serve immediately.
11/14/10 - I probably should have mentioned that if you have a convection oven, turn the convection action off for any dish that needs a significant rise. The hot wind will dry out the outer crust too soon and prevent the dish from puffing up as shown.

1 comment:

  1. Susan, thanks very much for stopping by and linking in with Food on friday. I am blown away by all the different breakfast dishes - over 170 now!

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