Giant Oven-Baked Pancake Recipe Delights With Crispy Edges and Creamy Center

This recipe introduces a simple method to make a giant pancake without flipping individual pancakes on the stove. The batter is poured into a preheated cast iron or heavy pan and baked in the oven at 220 degrees Celsius (200 degrees with convection) for 15-20 minutes. The result is a large, golden pancake with crispy, browned edges and a soft, melting center, filling the kitchen with a buttery aroma.

The pancake serves four and requires about 50 minutes of preparation. Ingredients include flour, sugar, salt, eggs at room temperature, milk, vanilla extract, and butter. The fruit sauce is made from summer fruits such as nectarines, peaches, plums, berries, or cherries, cooked with sugar and lemon juice, optionally thickened with cornstarch. Whipped cream is prepared with heavy cream, powdered sugar, vanilla, and optional maple syrup.

Key preparation steps include heating the pan empty in the oven for at least 10 minutes to ensure it is very hot, then adding butter before pouring in the batter. The pancake should not be disturbed or the oven door opened during the first 15 minutes to allow proper rising. After baking, it is topped with whipped cream, fruit sauce, powdered sugar, and optionally fresh fruits, maple syrup, or honey.

The article explains common issues such as the pancake not rising due to insufficient pan heat or opening the oven door too early. It also notes the pancake naturally deflates after baking as steam escapes, so it should be served immediately. A quick version suggests serving with powdered sugar, lemon juice, whipped cream, and fresh fruit without the fruit sauce. A dairy-free version substitutes plant-based milk, coconut oil or margarine, and plant-based whipped cream.

This recipe is ideal for family activities during holidays, allowing children to participate in preparing toppings while adults handle the oven steps. The visual appeal of the puffed pancake rising above the pan edges adds to the enjoyment.