his
is one of those dishes that makes an impressive breakfast or brunch dish
but is also excellent as an after dinner dessert. Oven pancakes are different
from the ones we cook on our stovetop. For one thing, while both batters
are made with a mixture of egg, milk, butter, and flour, an oven pancake
batter is thinner and also contains ground cinnamon and vanilla extract.
This pancake batter begins by simply whizzing all the ingredients in your
blender or food processor, pouring the batter into a large heatproof skillet, and
then baking it in the oven. As the
pancake bakes the top becomes slightly puffed yet it remains light in color.
On the other hand, the bottom of the pancake becomes wonderfully golden
brown and crisp. You can serve this pancake different ways. I like to
sprinkle the baked pancake with lightly sweetened berries and then fold
the sides of the pancake up and over the berries. The finishing touch is a
dusting of confectioners sugar. Another way to eat this pancake is to
simply smear the entire surface with your favorite jam and then roll the
pancake out of the pan like an omelette. This pancake is best when
served hot from the oven. For breakfast you may want to serve it
with maple syrup or yogurt. As a dessert it is wonderful with berries and softly
whipped cream.
Preheat the oven to 350 degrees F (177 degrees
C) and place the rack in the center of the oven.
Melt the butter in a heavy 10 - inch (25 cm)
nonstick ovenproof skillet.
Meanwhile in your food processor or
blender place the egg, milk, vanilla extract, flour, salt, ground cinnamon and
sugar. Process for about 45 - 60 seconds, scraping down the sides of the
bowl as needed. Once the batter is completely smooth, pour into your
skillet with the melted butter.
Bake for about 25 minutes or until
the pancake is slightly puffed and set. Remove from oven and sprinkle
the pancake with the fresh berries that have been tossed with the sugar.
Gently roll or fold the sides of the pancake over the berries and slide the pancake onto
your serving platter. Dust with confectioners sugar and serve with softly
whipped cream or pure maple syrup.
Serves 2 - 3.
Sources:
Sax, Richard. Classic Home Desserts.
New York: Houghton Mifflin Company. 1994.
Stern, Bonnie. Bonnie Stern's Essentials
of Home Cooking. Canada: Random House of Canada Limited. 2003.
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