I first tried making an oven pancake over three years ago; and I remember thinking that I would love to eat my pancakes like that all the time. It is almost a cross between a crepe and a pancake with slightly crispy edges and just enough thickness to remind me that it is a pancake. This type of pancake is also a perfect solution when you have a crowd for breakfast: you wouldn’t have to have the cook standing by the griddle finishing up the batches. When I made this pancake over the weekend, I still love the lightly sweetened batter with fresh orange zest. But since I couldn’t for the life of me remember where my gratin dishes were (of course I found them HOURS later), I decided to use a 9-inch glass pie dish. Then, I eyeballed the batter and decided to use my 12-inch cast iron skillet instead since I wanted the pancake to be pretty thin. I speculate that this was the reason that not only did my pancake puff up on the sides like it is supposed to, it also puffed up everywhere else I thought it made a very pretty final dish… ha, it kind have looked like a giant flower doesn’t it? But I will definitely try an individual gratin dish in the future. On the final note, maple syrup is optional here. I enjoyed mine with generous amount of berries and powdered sugar and they were perfect!
1 cup each raspberries, blueberries, and sliced strawberries
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
3 extra-large eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
3/4 teaspoon kosher salt
Maple syrup and confectioners’ sugar, for garnish
Preheat the oven to 425 degrees.
Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners’ sugar, and serve hot.
Yield: 4 generous servings
Adapted from Barefoot Contessa Back to Basic