Description
An impressive oven-baked pancake that puffs up like a volcano, perfect for brunch or dinner.
Ingredients
- 3 large eggs, room temperature
- 3/4 cup (180 ml) whole milk, room temperature
- 3/4 cup (95 g) all-purpose flour, sifted
- 1 tablespoon granulated sugar (optional)
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract (optional)
- 3 tablespoons unsalted butter
- Toppings: powdered sugar, lemon wedges, maple syrup, roasted fruit, whipped cream, chives, smoked salmon, roasted mushrooms
Instructions
- Preheat the oven to 425°F (220°C) and place the skillet inside for at least 10 minutes.
- Whisk the eggs vigorously until frothy. Add milk, flour, sugar, salt, and vanilla; whisk until smooth.
- Remove the hot skillet from the oven, add butter, and swirl to melt.
- Pour the batter into the skillet and bake for 18–22 minutes without opening the oven.
- Serve immediately, dust with powdered sugar or desired toppings.
Notes
For gluten-free, use a 1:1 flour blend. For dairy-free, use vegan butter and plant milk.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American