This large, puffed pancake is excellent for breakfast, brunch, or even dessert. Serve with traditional pancake accompaniments like syrup, powdered sugar, fruit, or top with eggs, cheese, and cured meats/lox for a savory meal (see Coque Madame inspired Dutch Baby recipe in my instagram post at the bottom). Unlike traditional pancakes, which hold you hostage for batch cooking and flipping, this recipe bakes in the oven, leaving your hands and stove top free for making coffee or anything else your heart desires. Feel free to use a blender or a bowl and a whisk to combine. Unlike traditional pancake batter, there is no wrong way to mix. This is my go-to recipe for making breakfast feel special without investing effort or having to look any further than pantry staples.
- 3 eggs
- 1/3 cup sugar
- Pinch of salt
- 2/3 cup flour
- 2/3 cup milk
- 3 tablespoons of butter
Preheat Oven to 450 degrees. Whisk eggs with sugar and salt. Add flour, milk, and whisk until completely smooth. Melt butter on stovetop in heavy oven-safe 10-inch skillet over medium heat. Add batter and immediately transfer to oven. Bake until browned and puffed, 15-20 minutes. Serve immediately with syrup or berry compotes (recipe below).
Berry Compote:
- 2 tablespoons sugar (or honey or maple syrup)
- 1 tablespoon lemon juice
- 1.5 cups berries (frozen or fresh)
Simmer in saucepan until berries burst and juices begin to thicken, approximately 15 minutes.
