27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Savory Oven Pancakes Recipe & Video

Printer Friendly Page

Savory Oven Pancakes look different from pancakes that are cooked on a griddle or stove top. Oven pancakes puff up in the oven and their outside crusts become wonderfully crisp and golden brown, yet their centers stay soft and tender. Now, after you take the pancakes out of the oven, their centers will slowly deflate leaving a cavity that is perfect for holding a couple of slices of bacon and a cooked egg. Or, instead of using bacon, you can sauté sliced shallots (or onions), mushrooms, peppers, and kale (or spinach). Place in the cavity with a cooked egg on top. Great breakfast or brunch dish.  

 
 

This Savory Oven Pancake is similar to a Popover or Yorkshire Pudding. The batter is easily made in a blender or food processor. When making Oven Pancakes you want them to really puff up during baking with a crisp outside crust. So, for this to happen the pancakes need to be baked in a hot oven. And you want to use cast iron skillets. (Although I like to make individual pancakes, you can use 1 - 8 inch (20 cm) cast iron skillet.) Before you add the batter to the skillets, you want them to be really hot. So place the skillets in the oven while it's preheating which takes about 10 - 15 minutes. Once the oven reaches the correct temperature, place a little butter in each skillet and let the butter melt in the oven (this prevents the batter from sticking to the skillets). Then quickly pour the batter into the pans. Before baking, for extra flavor, I like to sprinkle the tops of the pancakes with chopped chives and some grated gruyere cheese (or cheddar or parmesan cheese), but this is optional. 

Related Recipes You May Like

Apple Popover

Berry Pancake

Bacon & Egg Toast Cups

Blueberry Pancakes

Pancakes

Buttermilk Pancakes

Savory Oven Pancake: Preheat your oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven. Place two - 5 inch (base of skillet) (12.5 cm) cast iron skillets in the oven while it's preheating.

When the oven is at the correct temperature, place 1/2 tablespoon (7 grams) of butter in each pan. Return to oven and let the butter melt.

Meanwhile, in your food processor or blender (can also use an electric mixer) place all the batter ingredients. Process for about one minute, scraping down the sides of the bowl as needed. Remove the pans from the oven and divide the batter between the two pans. If desired, sprinkle the tops with some chives (or chopped green onions) and grated gruyere, cheddar cheese, or parmesan. Bake for about 16 minutes or until the pancakes have puffed and are golden brown and crisp, yet the centers are still soft. Do not open the oven door until the end of the baking time or they may collapse. 

While the pancakes are cooking fry the bacon and cook the eggs. As soon as the pancakes come out of the oven, place the bacon and eggs in the center of each pancake. Serve immediately, with or without maple syrup.

Serves 2.

View comments on this recipe on YouTube

 

 

 

 

Savory Oven Pancake:

3 large (150 grams) eggs, at room temperature

1/2 cup (120 ml/grams) milk, at room temperature

1 tablespoon (13 grams) unsalted butter, melted

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon (1 gram) salt

1/4 teaspoon (1 gram) pepper (optional)

1 teaspoon (5 grams) granulated white sugar

Garnish: (optional)

grated gruyere cheese, cheddar, or parmesan

finely chopped chives or green onions

Cooked Eggs

Cooked slices of bacon

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC