Oven Pancake (Pannekake)

By norsegal8

This is a showy pancake that's great for brunch or supper. It is most spectacular just after baking, so have all the toppings ready in bowls to pass, and have guests at the table waiting.
A 15 by 3-inch deep paella pan is perfect for a single large pancake, but you can also divide the mixture among 4 10-inch pie pans, with each pancake serving two.

Ingredients

• 8 eggs
• 2 cups milk
• 2 cups flour
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 stick butter
• lemon wedges
• powdered sugar
• fresh berries or other fruits
• whipped cream

Details

Servings 8

Preparation

Step 1

In a large bowl, whisk together the eggs, milk, flour, sugar and salt until well combined. Let stand at room temperature for 30 minutes before baking (or, mix ahead of time, cover and refrigerate, but bring to room temperature before baking).

Preheat the oven to 500 degrees. Put the butter into one 15 by 3-inch deep paella pan, or divide it evenly between four 10-inch pie pans. Place in the preheating oven, just until the butter is melted. Remove the pans from the oven, and swish the butter around so it coats the sides of each pan, then pour the pancake batter into the pan or pans. Bake for 15 to 20 minutesor until the pancake has risen high up beyond the edges of the pan or pans, is golden on top and has set in the center.

Transfer to the table immediately. Cut into wedges, squeeze lemon over each serving, and top with a sprinkling of powdered sugar, a spoonful of berries (or other fruit), and a dollop of whipped cream, if desrired.