European Breakfast Ideas
A stunning, oven-baked pancake, known for its dramatic puff and crispy edges, often served with fruit and powdered sugar. Perfect for a memorable weekend breakfast or brunch.
Ingredients
- 3 large eggs room temperature
- 1/2 cup all-purpose flour
- 1/2 cup milk room temperature
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet (or oven-safe pan) in the oven to heat for at least 10 minutes.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth, about 30 seconds. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the unsalted butter and swirl until melted and coats the bottom and sides.
- Pour the batter into the hot skillet. Immediately return the skillet to the oven.
- Bake for 15-20 minutes, or until the pancake is dramatically puffed and golden brown around the edges. The center may sink slightly upon cooling.
- Remove from oven and serve immediately with desired toppings such as powdered sugar, fresh fruit, or maple syrup.
Notes
Ensure your cast-iron skillet is very hot before adding the batter for maximum puff. Serve immediately with your favorite toppings like fresh berries, sliced bananas, a squeeze of lemon, or maple syrup. For a savory twist, add cheese and herbs before baking.