My Material Life

Giant Oven Pancake

Have you ever made one of these?  They also go by the name Dutch baby.  I was thinking of what to make for breakfast last Sunday when I remembered that this required only a few ingredients that I happened to have on hand.  It’s also very easy to make and spectacular to observe as it bakes.  You just have to remember to set your oven rack low in your oven because one of these pancakes can rise to incredible heights.  Mine went right up to the heating element at the top of my oven and started to burn!

These are excellent served with a sprinkle of lemon juice and powdered sugar.  But you can use any topping you typically would enjoy with a pancake.  And know that though it’s called a pancake, it won’t have the same taste or texture as a traditional pancake; it’s more like Yorkshire pudding without the meat juices.  This recipe comes from one of my first cookbooks, Sunset’s Easy Basics for Good Cooking, published in 1982.

Giant Oven Pancake

  • 1/3 cup butter
  • 4 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • Powdered sugar
  • Lemon wedges

Place butter in a 3 to 4-quart round or oval shallow baking dish or casserole and set in a 425° oven.  Meanwhile in a blender or food processor, whirl eggs at high speed for 1 minute.  With motor running, gradually pour in milk, then slowly add flour; continue to whirl for 30 more seconds.  Or, in a bowl, beat eggs until blended; gradually blend in milk, then flour.  (I used the latter method.)

When butter is melted, remove pan from oven and quickly pour in batter.  Return pan to oven and bake for 20 to 25 minutes or until pancake is puffy and well browned.  Cut into wedges and serve immediately.  Offer powdered sugar and lemon wedges at the table.  Makes 4 servings.

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