This pancake is so much fun to make! There’s something so delightful about seeing it puff up in the oven. Plus, it’s super simple to whisk together. I love the soft fluffy bottom combined with the crispy edges.
Prepare the batter while the oven is preheating. This gives time for the flour to absorb the liquid.
When you add the butter to the pan in the oven, watch it carefully so it doesn’t burn! After pouring in the batter you start to see the pancake rise pretty early on. You will initially bake it for 15-20 minutes at 425 degrees and then lower the temperature and bake for 5 more minutes. I baked it for the full 20 and started getting a hint of burnt edges. I liked it look that though, so I let it go. You’re welcome to take yours out at 15 minutes.
Recipe modified from NYT cooking. You can make this a sweet or savory pancake. To make it sweet, add berries powdered sugar, and maple syrup. Maybe even some nutella!
To make it savory, try some mushrooms, scrambled eggs, and gruyere.
- 3 large eggs
- 1/2 cup (65 g) flour
- 1/2 cup milk
- 1 tablespoon sugar
- pinch of nutmeg
- 2 tablespoons unsalted butter
- syrup, berry preserves, powdered sugar, or fresh berries (for topping)
- Preheat oven to 425 F.
- In a medium bowl, whisk together eggs, flour, milk, sugar and nutmeg until smooth.
- Let sit while oven preheats.
- When oven has finished preheating, place butter in a 10" cast iron or oven proof skillet and place in the oven.
- Watch carefully until butter has melted. Then add batter to pan and return to oven.
- Bake for 15-20 minutes, until the pancake is puffed and golden.
- Lower oven temperature to 300 F and bake five minutes longer.
- Remove from oven. Top with syrup, jam preserves, powdered sugar, or fresh berries. Or all of the above.
- Recipe modified from NYT Cooking.