Puffy Pancakes (Oven Pancakes)
Beautiful puffed up egg "pancake". The kids love to watch this cook and it tastes sooo good. A favorite at my house. Top with fruit and powdered sugar or any flavor of syrup. This version is slightly healthier as I have used egg whites instead of whole eggs.
Beautiful puffed up egg "pancake". The kids love to watch this cook and it tastes sooo good. A favorite at my house. Top with fruit and powdered sugar or any flavor of syrup. This version is slightly healthier as I have used egg whites instead of whole eggs.
- Carbohydrate 10.4257625 g
- Cholesterol 274.542708333333 mg
- Fat 10.2350770833333 g
- Fiber 0.403750005960464 g
- Protein 12.8183229166667 g
- Saturated Fat 4.38797833333333 g
- Serving Size 1 1 Serving (115g)
- Sodium 169.88 mg
- Sugar 10.0220124940395 g
- Trans Fat 1.40747208333333 g
- Calories 185 calories
Step-by-step
- Place butter in a 9x13 pan and slice into smaller pieces. Place the pan in the oven and then turn the oven on and let it heat to 425?. While butter is melting mix other ingredients.
- In a large mixing bowl wisk together eggs, milk, flour, and salt. For best results don't use an electric mixer. If it gets mixed too much it won't puff up. By hand is great and you don't need to worry about getting all of the lumps out. Check the butter!
- By now your butter should be nice and melted and bubbly. Pour your egg mixture into the melted butter. DO NOT MIX. Just let them swish around together.
- Place the pan back in the oven and let cook for 15-20 minutes. Don't forget to turn the oven light on and watch. When the batter is set and all puffy and the edges are starting to brown it's done. Another tip - don't open the oven while it's cooking, sometimes it will fall. The pancake will fall seconds after you remove it from the oven so have your audience waiting to enjoy.
- Enjoy this pancake plain or top with syrup or fruit and powdered sugar. Our favorite is a simple raspberry sauce. Cut into 12 pieces. 4 very small children and 2 adults easily finish this off.
Operating without specialized griddles requires shifting the cooking method entirely into a hot vessel. Baking a single large batter volume in a 9x13-inch pan at 425 degrees Fahrenheit utilizes radiant thermal energy and pre-heated fat to rapidly expand trapped air without requiring chemical leaveners like baking powder. That fierce heat transforms water in the milk and egg whites into steam, which is the sole mechanism driving the dramatic rise over twenty minutes of baking.
Complements on the Plate
Accompaniments must balance the rich, buttery crust and neutral eggy interior through contrasting acidity or fruit sugars. Traditional German apfelpankuchen pairings offer historical precedent, relying on macerated stone fruits, tart berries, or fresh citrus juices to cut through the dense dairy fat. Dusted confectioner's sugar dissolves immediately upon contact with the hot steam escaping the crust, while warming syrups sink directly into the porous crumb without making the base soggy.Avoiding Common Pitfalls
Culinary failures with this style of baked batter usually stem from excessive mechanical agitation during mixing or premature temperature loss. Whisking by hand leaves small lumps intact and preserves crucial gluten structure, whereas mechanical mixers over-develop the proteins and yield a rubbery, dense sheet that refuses to climb the pan edges. Maintaining structural integrity also requires strict adherence to keeping the oven door closed during the entire 15 to 20 minute baking window.Service and Temperature Dynamics
Rapid cooling causes the trapped steam inside the hollow pockets to condense instantly upon removal from the oven. Because the interior structure lacks the dense crumb of yeast bread, serving the portions immediately while the edges remain crisp ensures the optimal textural contrast between crackling butter-fried crust and tender center.
