Feeling in a bit of a breakfast rut of late, I have revived my practice of making oven pancakes. I have written about oven pancakes elsewhere, but wanted to revisit them here, with some pictures that have not gone the way of the dodo. (A Swedish oven pancake, incidentally, graces the masthead of this web site.)
Breakfast is ready! A Swedish oven pancake, ready to eat.
An oven pancake is a baked egg dish, which I usually prepare in a cast-iron skillet. It consists of a combination of egg, flour, milk, salt, and butter, and is in many ways akin to a huge popover. I make two varieties: the Dutch Pancake, which really is basically a huge eggy popover, light and airy in texture; and the Swedish Oven Pancake, which is denser and more custardy, and which practically begs for imaginative additions. I love to slice up a ripe pear on top and sprinkle the whole thing with cinnamon before throwing it in the oven; but you could just as easily go savory by throwing in bacon and cheese and herbs, or whatever strikes your fancy.
Swedish oven pancake with pear and cinnamon.
Swedish Oven Pancake with Pear
2 c. milk
1 tsp. salt
1 c. flour
1-2 T. butter
Preheat oven to 425. Beat together eggs, salt, adding milk and flour alternately to avoid lumps. Put butter in skillet and melt in heating oven; remove pan when butter has melted and pour in batter. Peel and slice pear; arrange slices on top of batter. Sprinkle cinnamon on top. Bake for 25 minutes, or until top is golden brown and edges have puffed up. Serve hot with syrup.
To make for a crowd, double the recipe and use a 9×13 in. pan instead of a skillet. Apples or other fruit, or perhaps even breakfast meats, would be suitable additions instead of pears. You can also make it plain — the original recipe is simply all of the above, minus the pear and cinnamon — or with whatever additions sound tasty to you.
The impressive Dutch pancake, fresh out of the oven.
The Dutch pancake is more like a giant, eggy popover, and is prepared similarly to the latter, with a reduction in oven temperature partway through.
1/2 c. flour
1/2 tsp. salt
1/2 c. milk
Preheat oven to 400. Beat together ingredients, alternating milk and flour. In skillet in oven, melt 2 T. butter. Pour batter into skillet. Bake at 400 for 10 minutes, then reduce heat to 350 and bake an additional 15 minutes. Serve with lemon and sugar.