Children and adults alike will adore this easy to make oven pancake. We like it simply with a squeeze of fresh lemon juice and some confectioner’s sugar but it’s delicious with fruit, cinnamon sugar, syrup, whipped cream or anything that you’d put on pancakes or waffles.
8 TBS butter
4 large eggs
4 TBS sugar, honey or agave
1/2 tsp salt
2 cups milk (I use skimmed but 2% or whole work just as well)
1 scant cup all-purpose flour
1 tsp vanilla bean paste or vanilla extract
Optional for topping: Fresh lemon juice, confectioner’s sugar, cinnamon sugar, maple syrup, whipped cream, fresh fruit, jam.
Place all of the butter in a 9x13-inch glass baking dish and place into a cold oven. With the baking dish in the oven heat to 425F. While the pan is heating add the eggs, sugar, salt, milk, flour and vanilla to a blender. Once the butter has melted, carefully remove the baking dish from the oven and pour half of the melted butter into the blender and immediately return the baking dish to the oven and allow it to continue heating. Process all the ingredients in the blender until very smooth. Once the butter that is still heating in the baking pan just starts to brown, working quickly, slide the oven rack out and without taking the baking dish from the oven, pour the batter into the hot pan and carefully slide everything back into the oven. Do NOT open the oven. Bake for 20-25 minutes until puffed and golden brown. Top with your favorite topping.
The pancake is quite impressive when first pulled from the oven but it deflates almost immediately so if you’re serving it to guests plan to have everyone at the table and ready when you pull it from the oven.