Yet another exciting success from The Nordic Bakery cookbook, I present a favourite of my brother’s: oven-baked pancakes. Since he is back home for the summer, my brother has hinted that he is missing his regular trips to said bakery for their incredible oven pancakes. This prompted me to look up the recipe in the recipe book, only to find an apparently visually uninspiring baked square. I found it difficult to understand his longing for them, but out of curiosity and softness of heart, I decided to rustle up a batch.
These pancakes really do prove once again that simple works best. They are unlike ordinary Scotch or American pancakes, but are much more buttery and eggy, with a soft-ish middle, almost reminiscent of a clafoutis. They are much thicker than I expected, and whilst baking the mixture puffs up quite dramatically, before sinking down whilst cooling, creating a sort of ridge-like crust around the edges.
I find them to be best served when dusted generously with icing sugar alongside a spoonful of apricot jam, or a dollop of crème fraiche and some fresh berries.
Please don’t be put off by the bland photograph! Try these and watch them become a staple in your kitchen – for breakfast, or pudding. Their comforting, cosy, unadulterated flavour gives huge scope for all kinds of delicious accompaniments, whether it be warm with maple syrup and bacon, or cold with jam, fruit, or ice cream…I also have a hunch they would be dreamy in winter with dredges of cinnamon and demerara sugar.
oven-baked pancakes (from ‘Nordic Bakery Cookbook’, Miisa Mink, p. 122).
100 g caster sugar
275 g plain flour
2 tsp baking powder
1 tsp salt
800 ml milk
1 tsp vanilla extract
100 g unsalted butter
icing sugar, for dusting
Put the flour, baking powder, sugar and salt in a large mixing bowl and mix briefly to combine. Make a well in the centre and pour the eggs and 1/3 of the milk into it. Gently bring the dry ingredients into the well, and continue to mix lightly until completely combined. Then add the remaining milk and vanilla extract, whisking with a balloon whisk until smooth.
Leave to stand for 30 minutes.
Preheat the oven to 200ºC (400ºF) Gas 6. Put the butter into a roasting tray (23 x 32 cm) and put in the hot oven until melted. Remove from the oven and, using a pastry brush, distribute the butter to grease all sides of the roasting tray. Pour the excess melted butter into the pancake batter, and stir to incorporate.
Pour the batter into the tin and bake for 30 – 40 minutes, until golden and firm, but still slightly soft in the middle.
Leave to cool slightly, before dusting generously with icing sugar and cutting into 12 square slices.