Whether you call it a German puff pancake, a Dutch Baby, a Bismarck pancake, a Hootin' Annie, David Eyere's pancake or simply an oven pancake, this is a recipe worthy of your favorites file.
The pancake, which puffs dramatically in the oven and then collapses almost as dramatically when removed, is traditionally served with a dusting of confectioners' sugar and a drizzle of lemon juice, but it lends itself to a variety of toppings such as fresh fruit and maple syrup, sauteed apples, stewed berries — or go savory with cheese, fresh herbs, hot sauce or crumbled bacon.
Recipes vary by region, but most call for equal parts milk and flour, several eggs and a touch of sugar. The batter can be prepared in advance and refrigerated until ready to use.
Oven Pancake
2 tablespoons PLUS 1 ½ teaspoons butter, melted and cooled
4 eggs
⅔ cup all-purpose flour
1 tablespoon granulated sugar
Pinch salt
⅔ cup milk
Confectioners' sugar, for dusting
Lemon juice, for serving
Heat oven to 400 degrees. Generously coat two (8-inch) cake pans or small cast-iron skillets with 1 ½ teaspoons of the butter.
In a medium bowl, whisk the eggs until pale yellow. Sift the flour over the eggs and whisk to combine. Add the remaining ingredients and mix well. Divide batter among the two prepared pans or skillets.
Bake 15 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake 5 minutes more or until puffed and golden brown. Pancakes will deflate immediately. Dust with confectioners' sugar and sprinkle with lemon juice. Serve right away.
Makes 2 servings.
Nutrition information: Each serving contains approximately 440 calories, 19 g protein, 22 g fat, 40 g carbohydrate, 378 mg cholesterol and 1 g fiber; sodium varies.
Food on 01/30/2019