Also called a Dutch Baby, the Oven Pancake is a favourite of mine for the holidays. It is a Christmas tradition for me to make one before any presents get opened.
- 4 eggs
- 3 T sugar
- 1 t cinnamon
- 1 t nutmeg (freshly ground if possible)
- 1 C flour
- 1/2 C milk
- 1/2 C egg-nog (or heavy cream if preferred)
- 1/4 C powdered sugar
- 1/3 C butter, melted
- Fresh berries of any variety, cleaned and sliced
- Maple syrup (traditional) or a flavoured syrup such as maple with crushed raspberries
Mise and Cooking
- Set oven to 425 degrees.
- In a cast iron skillet on the stovetop, melt butter and coat the bottom and sides of the pan. Do not cook the butter.
- In a large bowl, mix together the eggs, sugar, cinnamon, flour, egg-nog and milk.
- Slowly add the melted butter from the pan to this mixture and integrate.
- Pour entire mixture into the buttered skillet and put into the hot oven.
- Bake for 15-17 minutes and do not open the oven during cooking.
- You will see the pancake rise up above the sides of the skillet and the top will start to brown – do not overbake.
- Remove from oven and immediately transfer the pancake to a large serving dish. It will begin to deflate – this is normal.
- Sprinkle top with powdered sugar and add sliced berries.
- Serve and slice at the table with maple syrup.
This dish can also be made savoury by replacing the egg-nog with regular milk and substituting herbs for the cinnamon, sugar, and nutmeg. Try basil, oregano, chopped rosemary, or thyme and then topping with minced meats and vegetables for a non-dessert dish.