Oven pancakes are faster and easier than you might think. There’s a good reason why the Swedes, Germans, and Dutch are known for them. Not only are “Dutch babies” or oven pancakes delicious, you can whip up the batter in less than five minutes. Pop it in the oven and 25 minutes later, a hot breakfast is served!
I usually wake up hungry. But pancakes seem like a little too much work sometimes because they have to be monitored and flipped. Not so with an oven pancake. Your one dish or skillet slides into the oven and you are free until the pancake is done baking. A slice of warm berry lemon pancake tastes wonderful with maple syrup, which counterbalances the tart fruit flavours inside.
In recent weeks maple sap has been running in Ontario, Quebec, and certain northern parts of the U.S. Apart from commercial syrup makers, a vigilant few still go out to the woods to collect it, as my late grandfather used to relish doing not so long ago. My younger sister had the privilege of going to tap trees with him once in early spring. Living so far away, I never got the chance to go maple tapping with him. But I have many other memories of venturing into the woods and water with him in the summertime. And he did generously share his homemade maple syrup with us. He’d sometimes bring us a jar or two when he and my grandma came to visit at Easter or later in the year.
Looking at some photos of him with his tapped maple trees last month made me remember how special it was to taste my grandfather’s homemade syrup. Since then, every time I pour on some pure maple syrup, I remember the hand-labeled jars of syrup we used to enjoy, right down to the last precious drop.
Berry Lemon Oven Pancake - Gluten Free and Dairy Free
- 2 Tablespoons butter or coconut oil
- 3/4 cup rice flour*
- 2 Tablespoons almond flour/ almond meal
- 1/4 teaspoon sea salt
- 1 cup unsweetened almond milk
- 2 Tablespoons fresh lemon juice
- 1 Tablespoons raw sugar, light brown sugar, or coconut palm sugar, optional
- 1/4 teaspoon pure vanilla extract
- 3 large eggs*
- 3/4 cup fresh or frozen mixed berries (blueberries, raspberries and/or blackberries)
- maple syrup, for serving
- Preheat oven to 400 degrees F (200C). Place 2 Tablespoons butter or oil in a round baking dish (I used a 9-inch/ 22 cm size) or cast iron skillet. Place the dish or skillet in the oven to heat for several minutes while batter is being made.
- Whisk together rice flour, almond flour, and sea salt. Next, whisk in almond milk, sugar, vanilla, and lemon juice until smooth. Add eggs, one at a time, whisking until smooth.
- Remove dish or skillet with melted butter from oven briefly and pour in batter. Sprinkle with berries. Return dish or skillet to oven and bake for 20 to 25 minutes or until center is set.
- Slice and serve warm, with a pitcher of maple syrup available for pouring.
*For a puffier pancake, reduce rice flour to 2/3 cup and add 2 Tablespoons tapioca flour. Make batter as directed, except separate the eggs. Whisk in egg yolks first. Beat egg whites separately until soft peaks form and then gently whisk in egg whites with the batter.
Adapted from i heart eating.
Also shared at Savoring Saturdays.