I highly recommend investing in a cast iron pan! They can be inexpensive (for under $15), plus you get an iron supplement just cooking your food in it, and avoid toxins in many non-stick pans. I season it with coconut oil if it’s had a thorough washing to keep food from sticking. We love using it for bacon, eggs, potatoes and pancakes.
I have also cooked apple, pear, and strawberries with maple syrup or cane sugar for an equally delicious variation on the topping. This variation also looks delicious and I can’t wait to try next: Caramelized Pear Oven Pancake!
I also half this recipe, making it in a smaller iron skillet (it still serves my 2 children and I breakfast).
Dutch Puffy Oven Pancake Recipe
1 cup sifted flour
1/4 teaspoon fine salt
6 large free range eggs
1 cup whole milk
1/2 teaspoon vanilla extract
5 tablespoons unsalted butter
Berries for topping
Pure maple syrup, lemon juice and powdered sugar (optional)
Heat the oven to 425°F and arrange a rack in the middle. Place an extra large, seasoned cast iron skillet in the oven as it preheats.
Combine flour and salt in a large bowl. In another bowl, combine eggs, milk and vanilla in a separate bowl and whisk until the eggs are broken up. Make a well in the center of the flour mixture, dump in the egg mixture, and whisk until the batter is fully mixed.
Using an oven mitt, remove the skillet from the oven and add the butter. Once the butter melts, tilt the skillet to coat the bottom and sides.
Pour the batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. Slice and pour on toppings. Enjoy!