One big oven-baked skillet pancake

I think I found another genius pancake recipe!  Memorial Day weekend is coming up (how did that sneak up on us!) so I'm thinking there could well be cookouts and picnics in your near future.  But let's also talk breakfast - of the sit-down, leisurely variety.  This is not a dutch baby (which is quite possibly one of the most delicious sweet things to consume for breakfast) but a similar idea.  You know how much I love letting the oven do most of the work, for so many reasons, and this is the same idea.  Instead of flipping pancakes on the griddle, make one big one in a skillet, bake it up, then slice and serve!
I saw this in the recent May 2014 issue of Martha Stewart Living; the theme of the feature was "better basic recipes", taking a new spin of ten classic favorites.  I liked the whole premise and their oven-baked blueberry pancake recipe was the one that really caught my eye given my love of oven-baked shortcuts and of leisurely weekend breakfasts and brunch with my fellas.  

I omitted the blueberries in my version because my son would not approve (you can serve fruit on the side) and I slightly scaled down the amount of sugar and butter in the recipe.  It turned out great!
I am so glad I tried the recipe!  I was worried I wouldn't get a moist pancake doing it this way, in one large skillet, but the center turned out soft and moist - perfectly delicious. 

Baking the pancake in a cast iron skillet (instead of a non-stick skillet, which you could also use) offers a couple of bonus benefits.  The cast iron pan retains heat so well that the pancake(s) stays warm for a while.  Even after patiently letting me finish with picture-taking, we all still sat down to warm wedges of our pancakes.  And...if you're a fan of cornbread - this is your pancake!  The edges and bottom of this skillet pancake turns out golden and crusts, reminiscent of cornbread, and you end up with something like a soft pancake-skillet cornbread hybrid!  
That cornbread factor might not appeal to everyone.  Our little one would prefer his pancake completely baby-soft all the way through if given a choice but my husband and I really enjoyed the slight textural difference between the slightly crisp edge/bottom and the soft interior.
My husband and I also agree that this is a great recipe for brunch with a group.  When you want to have a combination of savory and sweet and put out a spread, a large pancake like this, that keeps warm and that people can slice to their desired portion, is a great thing.

So I've now added another great pancake recipe to my repertoire and I'll be taking advantage of this shortcut often!

Making this single large pancake is really straightforward.  My version here is a plain one (the original includes blueberries in the batter itself).  I used a little less sugar, partially to account for the blueberry omission, and added a touch less butter to the skillet.  I'm always looking for ways to scale back a bit on those things where possible.  Going into the oven, the batter is spread out like this:
I baked mine for about 20 minutes.  The pancake is just slightly pale golden, set, and the edges will start to pull away from the pan.  A teeny dusting of powdered sugar always looks nice.
Letting the pancake cool for about 5 minutes before serving was no problem, as I take pictures of it before we sat down to eat this one.  
Check out the golden, slightly crisp bottom and sides I was talking about (I just used half a tablespoon of butter to grease the skillet).  It definitely makes you think cornbread.  It's not super crunchy but enough to make it interesting.
But overall, I love the fact that you still get a moist, delicious pancake baking it in this time-saving way.  It's definitely a great spin on a classic!


Recipe:

Oven-Baked Skillet Pancake
Adapted from Martha Stewart's Oven-Baked Blueberry Pancake recipe (featured in Martha Stewart Living, May 2014 issue)

- Makes one 10-inch skillet pancake - 

1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg, at room temperature
2 tablespoons unsalted butter, melted, plus 1/2 tablespoon for the pan

Optional: confectioners' sugar for dusting, maple syrup for serving

Set an oven rack in the upper third of the oven and preheat to 375 degrees.  Place a 10-inch cast iron skillet (or other non-stick ovenproof pan) in the oven.  

Whisk together the flour, sugar, baking powder, and salt in a bowl.  In another bowl or measuring cup, whisk the milk, egg, and melted butter together.  Pour the wet ingredients into the dry and whisk together until just combined.

Carefully remove the skillet from the oven (remember to use oven mitts because the skillet will be extremely hot) and add the remaining 1/2 tablespoon butter.  Swirl the pan to melt the butter and distribute around.  Scrape pancake batter into the skillet and smooth the top with an offset spatula.  Bake until pancake is set, pale golden, and cooked through (you can test by inserting a cake tester), approximately 20-25 minutes.  The edges will begin to pull away from the sides of the cast iron pan when done.  

Let cool for 5 minutes before dusting with confectioners' sugar and serving.






43 comments:

  1. I love this, Monica! I a huge cornbread lover, so your comparison has me sold! My husband and I are housesitting for 2 very tall, very growing teenage boys next week, so I'm trying to gather a bunch of breakfast and dinner ideas that I can make them... this is definitely happening!

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    1. Thanks, Marie! It would be a great, easy thing to do for those teenage boys for sure. I hope you try and like it as much as I do. Have a wonderful weekend!

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  2. I like this big version, less fuss and one big fun! It looks perfectly done!

    ela h.
    Gray Apron

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  3. Gorgeous! Love it!!
    Will need a fork please!

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  4. This looks awesomely delicious! I love that it's made in a cast iron skillet :)

    Sues

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    1. I have really been glad I bought a cast iron skillet. I didn't have one til maybe 2 years ago. I could stand to be better seasoned but it's been so handy for so many things.

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  5. A fuss free and delicious pancake! I need to get myself a cast iron skillet too.

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    1. Yes - the 'fuss free' is so wonderful! I love having this kind of pancake option in my repertoire. : )

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  6. Oh this looks wonderful Monica, perfect breakfast food.

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    1. Thanks, Cheri. Enjoy the Memorial Day weekend!

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  7. I like the idea of the cornbread pancake! Not just because I have a lot of cornmeal in my fridge too! :P

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    1. It screams cornbread when you look at it but the center is soft and it *is* in fact, pancake!

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  8. Leisurely weekends are my favorite and pancakes are always a winner at our house. This looks utterly delicious! I love the sound of the crispy edges/bottom and soft interior and you definitely can't beat fuss-free and baked in a skillet :) Your fellas are so lucky - you always come up with such tasty breakfast dishes!

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    1. Yes...just slightly crisp and browned at the edge and bottom and the middle is soft and fluffy. Really good. Hope you have a very relaxing Memorial Day weekend, Kelly. Where did the time go?!

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  9. I have seen skillet pancakes before but I've been scared to try them. This must change! You inspired me. I can't wait to give this recipe a go over the weekend.

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    1. Hope you give it a try, Monet. It's so easy and fuss-free and tastes really good. You can try it with berries like the original recipe or keep it plain like me and serve everything on the side. It's fun.

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  10. Hi Monica, what a wonderful pancake recipe!
    I love the idea!
    Thank you for sharing this.
    Chantal

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  11. A wonderful pancake. I've been trying something similar with pumpkin. Was delicious.

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    1. I'm sure that is delicious! Thank you.

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  12. Lovely pancake Monica!! I need to get my skillet out! Enjoy the long weekend :-)

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    1. Hi Jo - thanks! The cast iron skillet has come in handy. :)

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  13. My kids love to have pancakes on the weekends! Another great option!

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    1. My son is a huge pancake fanatic and my husband enjoys a sweet breakfast a lot! Without a waffle maker, I have been the pancake lady and trying different recipes since I started making them from scratch.

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  14. Omg yes, this sounds like my kind of pancake, especially since you say it's reminiscent of cornbread! What a great recipe find! Have a great Memorial Day!

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    1. Glad you like it, too, Monica. It's great for a brunch and to share with family/friends.

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  15. You are a pancake genius Monica:-! I love your choice of pancakes...every one of them! Bookmarking this one too. I am going to spread chocolate ganache on this or maybe Nutella and eat several slices...i.e if I can convince myself to slice it at all:-)

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    1. haha - I (still) don't have a waffle maker so I focus my waffle-making aspirations on pancakes. It's unbelievable to think I only started making pancakes from scratch a couple of years ago. You are a genius with the Nutella. We also sometimes slather our pancakes with Nutella (and my husband adds whipped cream)!

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  16. This is such a delicious looking pancake recipe. I would actually like to think of it as cake for breakfast ;). I hope you enjoy your holiday!

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    1. Thanks, Jessica. Hope you had a relaxing one.

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  17. Now this is one hearty pancake! I love using my iron skillet and I bet you could even use this recipe while you were camping using your iron skillet and an open fire, if you are into that thing. I love the little nooks and crannies at the bottom of your pancake. I can't wait to give this recipe a try and simply dressed with a little powdered sugar sounds lovely. Take Care, BAM

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    1. The idea of cooking this on an open fire is so alluring but I have to admit I am not an outdoorsy person. : ( I can cook the pancake inside in my kitchen and bring it out to my husband and son while *they* camp out. ; )

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  18. A pancake cake! What a great idea. I like cornbread, but enjoy pancakes more. Also: I want to reach into my laptop screen and grab one of those crisp bacon slices!

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    1. And amazing, it does taste good and soft like a pancake. : ) My son is 3x more happy when breakfast comes with a side of bacon. Who am I kidding - the bacon, if it is there, *is* the main course for him!

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  19. I'm so glad you showed us the back of pancake! So nice and crispy (I love that - must be from skillet)! Gotta try oven baked pancakes.... I think it saves a lot of time on weekend morning. :)

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    1. Glad you liked seeing the back of the pancake, Nami. It is a big time saver and when you make pancakes (or any one thing a lot), it's just nice to change it up and do things a little differently - especially when it's easier! : )

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  20. Wow this is so much easier than flipping a ton of pancakes! I'm going to def have to try this. I still need to invest in a good cast iron pan...

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    1. That's exactly it! I haven't had my pan for long so it's not that well seasoned. It's been really handy for things like searing steak.

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  21. this pancake. THIS PANCAKE! oh my goodness, monica, it sounds so good, and i'm all for not standing over a skillet making batch after batch, for sure. I'm definitely going to make this: i love making the Wee One pancakes (although i, like you, will have to omit the blueberries because squishy fruit inside something she loves is like her worst nightmare) when i make it for her. Now if it's just for me? I'm leaving them in. :) also, i love that it has a cornbread sort of flair to it (because i'm all about cornbread, for sure.)
    memorial day really did sneak up this year, right? i kept thinking it was the week after until seriously the week OF, so the days are flying.

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    1. That was essentially my reaction upon finding it in the magazine. I like my pancakes plain so it works for all of us. I hope you try and everyone likes it.

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  22. Your every Information is very useful and very good . Your article is very efficient for understanding. Thanks. best electric skillet

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