Claybourne Oven Pancake
A fluffy, oven-baked pancake with a golden crust, topped with powdered sugar and lemon juice. Perfect for brunch or a sweet breakfast treat, serving 4-6 people.
Ingredients
Instructions
- Preheat an 8 or 10-inch cast-iron skillet in a 425°F oven.
- In a bowl, stir together milk, eggs, salt, sugar, and flour.
- Melt margarine in the hot skillet.
- Pour the batter into the hot skillet.
- Bake for 15 minutes at 425°F until puffed and golden.
- Remove from oven and sprinkle powdered sugar on top.
- Drizzle with lemon juice before serving.
Tips & Substitutions
For a fluffier pancake, beat the eggs separately before mixing them into the batter. You can substitute whole milk with almond milk or any non-dairy milk for a lighter version. If you don’t have margarine, unsalted butter or coconut oil can be used instead. To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg. This recipe is a great way to use up leftover flour from making Fudge Waffles or Spice Raisin Cake.
Serving Suggestions
Serve the Claybourne Oven Pancake warm, dusted with powdered sugar and a drizzle of fresh lemon juice for brightness. It pairs beautifully with fresh berries or a dollop of whipped cream. Consider serving it alongside breakfast meats or a light salad for a more balanced meal. This dish is perfect for brunch and can be complemented by other breakfast items like Dad'S Salad Dressing or a side of homemade granola.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancake in a preheated oven at 350°F for about 10 minutes, or until warmed through. You can also microwave it for about 30 seconds, but this might make it a bit less crispy. Serve it with fresh fruit or yogurt for a quick breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Claybourne Oven Pancake contains roughly 369 calories, with 7g protein, 58g carbohydrates, and 12g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 596mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. However, it's best to bake it just before serving for optimal puffiness and texture. If you have leftovers, they can be reheated as mentioned above.
What can I use instead of flour?
If you need a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the blend includes xanthan gum to help with binding. Almond flour or oat flour can also work, but the texture may vary.
Is there a way to make it sweeter?
Certainly! You can increase the sugar in the batter to suit your taste. Alternatively, add toppings like maple syrup, honey, or a fruit compote after baking for added sweetness. A sprinkle of cinnamon sugar could also be a delightful addition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).