Today I woke up and experienced a full-blown Saturday conundrum. Starving and craving a luxurious brunch, but rolling over seeing the clock strike 11:20am. Fridge supplies running a bit low, but the essentials still intact, rendering a grocery store trip superfluous. Never the one to backdown in the face of a food challenge, “A” exclaimed “PANNEKOEKEN!”
For strangers to the Dutch language or non-native Minnesotans, such an exclamation roughly translates to “YES! OVEN PUFFED PANCAKES!”
This is an incredibly easy recipe to adapt to whatever you do or don’t have in your kitchen. We’ve been making different variations for years based on what’s in season, where we’re living or what’s in our kitchen. While living in Seattle and at the height of berry season, I loaded up our pancake with the best fruits the Pacific Northwest had to offer: http://www.thegingercook.com/2012/06/oven-puffed-pancake-with-berries.html
Today we had a renegade pear, leftover ginger from brewing kombucha and an orange “A” brought home from work. And you know what? Those seemingly random bits came together to create one of the best oven puffed pancakes yet! Don’t discredit the scraps at the back of your crisper drawer; let them make friends with the other rejects. It’s a culinary creation just waiting to happen!
As long as you have the basics of eggs, butter, flour and (almond) milk, brunch is obtainable.
Oven Puffed Pear Pancake
Adapted from Two Tarts
Ingredients:
- 1 tbsp goat butter
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp orange zest
- 1 in piece of ginger, finely grated (microplane works best)
- 3 eggs
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 pear, thinly sliced
Directions:
- Preheat the oven to 450 F. Place the goat butter in a 8-in cast iron skillet, and place it in the oven.
- Combine the flour, salt, orange zest and ginger in a large mixing bowl. In another bowl, whisk together eggs, almond milk milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.
- Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Quickly arrange the pear slices in a circular pattern 1 ½ inches away from the edge of the pan, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes.
- Remove the pancake from the oven (don't forget that oven mitt!). Cut into wedges and serve with a bit of maple syrup or powdered sugar.
