German Oven Pancake(Island Style)
A fluffy, oven-baked pancake with a custardy interior and golden crust, perfect for brunch or breakfast, complemented by fresh fruit like papaya for a tropical touch.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Using a wire whip or beater, beat each egg separately.
- Combine white flour, low-fat milk, salt, and instant vanilla pudding mix in a bowl.
- In a 12-inch skillet, melt butter until just melted.
- Add the batter to the skillet and cook for just 1 minute.
- Place the skillet in the oven and bake for 20 minutes or until golden brown and very puffy.
Tips & Substitutions
To achieve the best rise and puffy texture, ensure your skillet is hot enough before adding the batter. You can substitute the papaya with other fruits like bananas or apples for a different flavor. If you don’t have instant vanilla pudding, a homemade custard can work as a substitute, just make sure it’s thick enough to blend well with the batter.
Serving Suggestions
Serve the pancake warm, dusted with powdered sugar and a drizzle of maple syrup. Fresh fruit like the ripe papaya used in the recipe adds a tropical twist, or pair it with a dollop of yogurt for added creaminess. It also pairs beautifully with Shourbat Laban (Yoghurt Soup) for a delightful brunch.
Storage & Reheating
Leftover German oven pancake can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Microwaving is also an option, but it may affect the pancake's texture.
Nutrition & Diet Analysis (per serving)
Each serving of German Oven Pancake(Island Style) contains roughly 550 calories, with 10g protein, 117g carbohydrates, and 6g fat. It is an excellent source of iron (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1920mg per serving (83% 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 use whole milk instead of low-fat milk?
Yes, whole milk will add richness to the batter and enhance the flavor of your oven pancake. Just remember that it may alter the texture slightly, making it denser than if you use low-fat milk.
What can I use if I don't have instant vanilla pudding?
If you don’t have instant vanilla pudding, you can make a simple custard with milk, sugar, and cornstarch. Make sure to cook it until thickened; this will provide a similar texture and sweetness to your pancake.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the white flour with a gluten-free all-purpose flour blend. Make sure your pudding mix is also gluten-free to maintain the integrity of the recipe.
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).