Savory Oven Pancakes Recipe & Video

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Savory Oven Pancakes look different from pancakes that are cooked on a griddle or stove top. Oven pancakes puff up in the oven and their outside crusts become wonderfully crisp and golden brown, yet their centers stay soft and tender. Now, after you take the pancakes out of the oven, their centers will slowly deflate leaving a cavity that is perfect for holding a couple of slices of bacon and a cooked egg. Or, instead of using bacon, you can sauté sliced shallots (or onions), mushrooms, peppers, and kale (or spinach). Place in the cavity with a cooked egg on top. Great breakfast or brunch dish.  

This Savory Oven Pancake is similar to a Popover or Yorkshire Pudding. The batter is easily made in a blender or food processor. When making Oven Pancakes you want them to really puff up during baking with a crisp outside crust. So, for this to happen the pancakes need to be baked in a hot oven. And you want to use cast iron skillets. (Although I like to make individual pancakes, you can use 1 - 8 inch (20 cm) cast iron skillet.) Before you add the batter to the skillets, you want them to be really hot. So place the skillets in the oven while it's preheating which takes about 10 - 15 minutes. Once the oven reaches the correct temperature, place a little butter in each skillet and let the butter melt in the oven (this prevents the batter from sticking to the skillets). Then quickly pour the batter into the pans. Before baking, for extra flavor, I like to sprinkle the tops of the pancakes with chopped chives and some grated gruyere cheese (or cheddar or parmesan cheese), but this is optional.