Meet the world’s largest popover!
Remember that recipe book I told you I made for my family many Christmases ago? One of the mystery recipes in there was a recipe for Oven Pancake. I never remembered my mom having made it, but it sounded interesting 15 years ago when I was rifling through her recipe box.
Finally last month I made it. My 9-year old was extremely skeptical when I poured the batter into the pie plate. He was even more so when we turned on the oven light to see the batter clinging to the sides of the pan like pie crust.
What neither of us expected was it to puff so high that it nearly touched the ceiling of the oven! Nor did we expect it to be so gosh darn tasty. The kids devoured the first pan and then proceeded to make a second pan. And devour that, too.
It’s hilarious to hear them critique the different pancakes. Some prefer less butter; others want it soaking in butter. You can adjust how much butter you use at the start, 2 to 3 tablespoons. Either way, there’s never leftover or any going to waste. (I hate waste.)
This last time I made it, I prepared some fried Cinnamon Apples to use as a topping. Yum!
It all tasted very much like an apple pie kind of breakfast, which is one of my favorite ways to start the day! And all of it is pretty easy. The batter, much like a popover batter, mixes up quickly. Get the apples going while the pancake bakes in the oven. We made two pancakes to feed me and the six kids. (Hubs has been at work every time we’ve made it.) I could easily make three pans and all would be satisfied.
This could be an ideal winter or holiday breakfast. Add some sausages on the side if you like.
- 3 tbsp butter
- 3 egg beaten
- 1/2 cup milk
- 1/2 cup unbleached, all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 cup butter
- 3 apple peeled, cored, and chopped
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- pinch salt
- pinch ground nutmeg
- Preheat the oven to 425°. Plate the 3 tablespoons butter in a 9-inch pie plate and place it in the oven to melt.
- Meanwhile, mix up the eggs, milk, flour, sugar, and salt until well-blended.
- Pour this into the hot pan and bake for 20 minutes.
- While the pancakes is baking, prepare the apples. In a large skillet over medium-high heat, melt the 1/4 cup butter. Add the apples, and toss, stirring to coat. Sprinkle over the sugar, cinnamon, salt, and nutmeg. Stir to combine.
- Cook for about fifteen minutes over medium-low heat, until tender.
- Cut the pancake into wedges and serve the apples with the pancake.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.