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Tuesday, June 11, 2013

Oven Pancake

This oven pancake recipe is in the same vein as Tom's Dutch Baby and others for German pancakes. However, this is the one I grew up on. I associate it with security and happy times. The lemon juice topping is fairly unique--I love it, but my little boys don't. I think they'd do better with syrup or something unabashedly sweet.

My mom reports that she found this recipe in a Better Home and Gardens Cooking for Two cookbook, one of her first two cookbooks in her married life. As we grew, she expanded the recipe to a 9x13 pan, and that's the version I've listed. 

The pancake puffs as it bakes.

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Oven Pancake


Combine the following and mix well:

6 eggs
1 c flour
1/2 teas salt
1 c milk
2 T melted butter

Bake in an oiled 9x13 pan at 400F for 15-20 minutes or until browned and puffy. Remove from oven and quickly sprinkle with 1/4 c sugar and 1/4 c sliced almonds. Combine 4 T melted butter with 1/4 c fresh lemon juice and drizzle over the top. Serve immediately.


With the lemon juice topping.


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