I found this recipe in my Cooking for Kids Winning Recipes
- Carbohydrate 34.6256223074678 g
- Cholesterol 118.937343762347 mg
- Fat 12.3113124005517 g
- Fiber 2.62547910908969 g
- Protein 6.35668906532442 g
- Saturated Fat 6.85107021118094 g
- Serving Size 1 1 Serving (168g)
- Sodium 310.347614872607 mg
- Sugar 32.0001431983782 g
- Trans Fat 1.248193958752 g
- Calories 268 calories
Step-by-step
- Preheat oven to '400 degrees'. Pour 2 tablespoons butter into large ovenproof skillet; brush onto side of skillet.
- Combine flour, milk, eggs, remaining buter and salt in medium bowl; whisk 1 minute. Pour batter into prepared skillet.
- Bake 20 to 22 minutes or until pancake is golden brown and puffed up side of skillet. Remove from oven and immediately fill with fruit. Drizzle with chocolate syrup; sprinkle with powdered sugar, if desired.
Eggs provide the essential structural framework for this oven-baked pancake, capturing steam as the batter heats to create a dramatic, towering crust. Whisking the flour, milk, eggs, butter, and salt for a full minute develops just enough gluten elasticity to trap air bubbles without making the crumb tough. Brushing the sides of a hot ovenproof skillet with melted butter ensures the rising edges do not stick to the metal as they expand toward the rim.
Preparing this dish ahead of time requires careful consideration of its delicate, custard-like interior. Fully baked leftovers freeze surprisingly well if wrapped tightly in parchment paper and stored inside a heavy-duty freezer bag for up to two weeks. To restore the original crisp exterior and soft center from a frozen state, transfer the baked pancake directly to a 350-degree oven on a wire rack for eight to ten minutes. Avoid microwaving frozen portions, as microwave heating forces moisture out of the starch molecules and turns the delicate crumb rubbery and dense. If storing overnight in the refrigerator rather than the freezer, reheat the portions in a dry skillet over medium-low heat for three minutes per side to revive the crust.
Day-old remnants can also be repurposed by cutting them into bite-sized cubes, tossing them with extra melted butter, and toasting them in a skillet until crunchy to serve over yogurt or oatmeal. Fresh fruit toppings like sliced bananas and strawberries should always be added after the reheating process is complete to prevent them from releasing excess water into the warming crust. Drizzling chocolate syrup and dusting powdered sugar over the hot surface just before serving balances the savory, eggy base with immediate sweetness.
