Tuesday, July 22, 2014

oven pancake


I first had the oven pancake (pannenkoek)at my aunt’s house in Minnesota when we visited my family for Thanksgiving. It was the perfect blend of warm hospitality and a filling breakfast. In the years since, Steve and I have enjoyed making it for any meal, breakfast, lunch, or dinner!

6 Tablespoons butter
6 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt


Preheat oven to 425 degrees.

Heat butter in a 13 x 9 glass pan in the oven until melted (I cut it into smaller slices so it melts faster). Mix eggs, milk, flour and salt together in a separate bowl and stir with a fork until blended (it will be lumpy). Pour the batter into the pan and bake for 25 minutes.

(Makes 8 servings)

Sprinkle with powdered sugar and serve with syrup (or your favorite pancake topping). It also goes great with fruit/pie fillings—apples, blueberries, raspberries, strawberries, the sky’s the limit!

oven pancake


  1. I love this recipe & make it all the time. It is also known as a hootenanny. It's especially good with squeezed lemon & powdered sugar.

    1. Squeezed lemon sounds good, Mary!
      I like sprinkling it with brown sugar as well :)

  2. This looks great! I can't wait to try it.


Thank you so much for your comments! I enjoy reading each one!


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