Strawberry Oven Pancake

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Total Time
32mins
Prep
20 mins
Cook
12 mins

Adapted from a King's Arthur Flour recipe. This recipe is easily doubled.

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Ingredients

Nutrition

Directions

  1. For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
  2. In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
  3. Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
  4. Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
  5. Gently fold the egg whites into the batter.
  6. Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
  7. Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
  8. For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
  9. Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
  10. Remove the pancake from the oven, and slip it onto a serving platter.
  11. Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
  12. Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.
Most Helpful

5 5

Yummy! Not as much work as it looks like and well worth it!

5 5

Very tasty! The extra effort is worth the fluffiness and texture of the finished product. I can't wait to try topping variations :)

5 5

Yummy is the best way to describe this. Don't let the number of steps fool you; this recipe isn't as time consuming as you first think and it is well worth any effort. I will be making this again.