Monday, May 2, 2011

Giant Oven Pancakes


Ordinary sized pancakes aren't very much fun at all. But make them either tiny or huge, and it's a whole different story. Tiny pancakes can stack up like a roll of quarters. You can fit three of them on your tongue at a time (I've tried) and if you're really hungry you can eat more than a dozen (I haven't tried that but my kids have).



This post is not about tiny pancakes, though. It's about a giant oven pancake from a new favorite cookbook - In the Kitchen with a Good Appetite.  This pancake was huge. So huge that it served my whole family, including three hungry girls, a little boy monster who can eat a horse for breakfast, and a big hungry dad who can eat even more. And me. 


The tricky thing about this pancake was what to call it. The original recipe from In the Kitchen with a Good Appetite is called The Mysterious David Dare's Pancake and there's a really fun story about the name. My hungry horse-eating son dubbed it a 'pomlet.' (That's a combination of Pancake and Omelet.) One of the hungry girl monsters called it a 'pamlette,' a slightly fancier combination of Pancake and Omelette. 



In order not to play favorites, I'm going to give it a name that says it like it is. Giant Oven Pancake. Because it is giant. It goes in the oven. And it certainly is a pancake. One of the fluffiest pancake-iest pancakes I've ever had. A lovely Sunday breakfast meal. 


Giant Oven Pancakes, adapted from In the Kitchen with a Good Appetite
Serves 6.  Time: 25-30 minutes
The original recipe calls for grated nutmeg but I know my customers. They are not a nutmeg-loving bunch. I substituted ground cinnamon. I also left out the final step, freshly squeezed fresh lemon juice, although I am including it as an optional step here in case you do want to try it. I also increased the eggs to 4 and all the other ingredients by about 30% to feed my family of six. 

4 large eggs, lightly beaten
1/2 cup plus 3 tablespoons milk
1/2 cup plus 3 tablespoons flour
1/4 teaspoon ground cinnamon
Pinch kosher salt
5 tablespoons butter
2 tablespoons confectioners' sugar
2 tablespoons fresh lemon juice, optional

Preheat the oven to 425*. Whisk together the eggs, milk, flour, cinnamon, and salt until combined but still a bit lumpy. 

Heat a 12-inch cast iron skillet over medium heat. Drop in the butter and let it melt. 

Pour in the pancake batter and transfer the pan to the hot oven. Bake until the pancake is puffy and brown, about 15 minutes. 

Take the skillet out of the oven and shake the sugar evenly over it. Return it to the oven to caramelize the sugar for another 2 minutes or so. 

If you're using lemon juice, splash it over the pancake. Bring the pan to the table - it's so puffy and dramatic! -  and serve immediately with maple syrup or extra sugar for sweetening. 

9 comments:

  1. Oh Rivki, I love this recipe! I am originally from New York and a grew up in a predominately Jewish area (Well, actually Jewish/Italian...only in NY!)

    My childhood existed of eating lots of Kosher food. I was fed very well by my friends parents - and I remember my twin friends Judy and Evey's mother making these for us! My Mom was also a stickler for Kosher...and she is an Italian Catholic! But she always told me that it was cleaner. How true.

    Have you seen the site the Shiksa in the Kitchen? It's written by a girl who converted to Judaism. It's very good. She has a lot of wonderful history.

    You have a great site. Thanks so much for sharing these recipes.

    Love,

    Mary

    ReplyDelete
  2. First of all - great post. That Giant Pom-Egg Thingumee looks mighty tasty (and I have it on good authority that it is).
    So what exactly does your husband eat for breakfast? Bufffalo? Hippopotamus?

    ReplyDelete
  3. I really have to make this, Rivky. It looks wonderful.

    I came by to tell you I remembered that I want to post your recipe. Did you send me a recipe or do you want another one? Please let me know and forgive me for having to let it go until after Pesach.

    ReplyDelete
  4. This reminds me of a dish my family used to break fast with post-Yom Kipper. Apples were involved. I'm very excited to give this a shot, and I think I'll include the nutmeg in mine.

    ReplyDelete
  5. Fantastic!! The name alone brought me over from Real Food Wednesdays, and I'm so glad. The giant oven pancake sounds fantastic, but you've also inspired me to make tiny pancakes and fit three in my mouth at a time. Thank you.

    ReplyDelete
  6. Oh that looks like a lot of fun! I bet my brood would like it! Found you over at Pennywise Platter Thursday-great recipe to share.

    ReplyDelete
  7. Hello there i just want say thank for the inspiration i found your site amazing

    Thank you

    -Kathy
    healthandwellnessconsultants.com

    ReplyDelete
  8. What an amazing concept! I would never have thought to make a pancake in the oven. Giant Oven Pancake sounds like a winner to me. Yum!

    ReplyDelete
  9. Hi Rivki,
    What a wonderful pancake, I just love this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    ReplyDelete

Note: Only a member of this blog may post a comment.