Oven Pancake (A.K.A. Dutch or German Pancake)

Oven Pancake

Preheat oven to 425 degrees.

Melt about 2 to 3 Tbsp butter in baking dish, then tilt to coat sides of dish.

Beat together:

1 cup flour

1 cup milk or milk substitute (I use slightly less rice milk, as it doesn’t thicken as much)

6 eggs

¼ teaspoon salt

Pour batter into ban, bake for 20 to 30 minutes or until pancake is puffed up and browned around the edges and solid in the middle

You can serve this plain, with sweet toppings (lemon juice and sugar, fruit, syrup, etc.) or savory toppings (sausage, onion, omelette-type or pizza toppings). If you plan to serve it as a sweet dish, you may wish to add a touch of safe vanilla to the batter.

For a variation, layer sliced fruit sprinkled with a bit of cinnamon and brown sugar in the greased baking dish before adding the batter. The batter will run underneath the fruit and result in a more dense, custardy texture.