social nesting

When you wake up to this view on a Sunday morning, you pretty much have carte-blanche to eat whatever you fancy for breakfast. At least that’s what I keep telling myself as I pray for snow.

So when Saint Nimbus answered my prayers, I thought, instead of the traditional animal-based offering, I would sacrifice my waistline and tackle Oven Pancake!

I first tasted it at Nordic Bakery, a Scandi-cool coffee shop that is everything a chain should be – fresh, interesting and full of sweet stuff…

Oven Pancake being one of my favourites of theirs. So what is it? Well, it’s one big spongy pancake, baked in a pan, and, better yet, the solution to serving six people hot pancakes at the same time.

I love this brunch-based solution, and though it was only the two of us, I wanted to test it out before unleashing it on any future guests.

Nordic have an awesome cookbook, Nordic Bakery Cookbook by Miisa Mink, from which I tracked down the recipe. And it was just what the weather called for.

 

Oven Pancake
100 g caster sugar
275 g plain flour
2 tsp baking powder
1 tsp salt
2 eggs
800 ml milk
1 tsp vanilla extract
100 g unsalted butter

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 275ml of the milk into it. Gently bring the dry ingredients into the well with a fork and continue to mix lightly until completely combined. Then add the remaining milk and the vanilla extract, whisking until smooth. Leave to stand for 30 minutes.

Preheat the oven to 200ºC / 400ºF. Put the butter into a 23 x 32 cm roasting tray 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.

Serve hot with maple syrup or cool and dust with icing sugar.

Be warned – it’s quite dense and spongy. There’s no bubbly lightness you get from flipping individual pancakes in a pan. More an unctuous, almost set custard-like texture. But the taste is all there, especially with maple syrup.

Enjoy and let it snow let it snow let it snow…

Tags: Nordic Bakery, Nordic Bakery Cookbook, Oven Pancake, recipe

This entry was posted on Monday, January 21st, 2013 at 6:15 am and is filed under bowl&spoon. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.