Secret Ingredient Oven Pancake!

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Delicious and fancy enough for guests, but easy enough for any day!

This oven pancake is a family favorite around here, and also another recipe from my mom!  Isn’t it funny how as a kid you assume that everyone eats the same things you do? My mom would always ask us what we had to eat when we went to a friend’s house.  Keep in mind this was looooong before the internet where you can now see what other people are eating!  Many people have had some variation of an oven pancake….German Oven Pancake (Dutch Baby), Finnish Oven Pancake (Pannukakku or Kropsua), or my favorite name – Hootenanny. From what I could find, they really are all the same thing. Just variations in the proportions of eggs/milk/flour.

This oven pancake has a secret ingredient I have not seen in the other ones.  I actually did a bunch of searching one day because I had asked my mom for this recipe a few times over the years and kept losing it. I figured I could just look it up on the internet…. but no. By now it feels like everything is on the internet! Not the recipe I was looking for though. So I had to ask her again.  This time I asked if she’d email it to me so I didn’t lose the sticky note again!   She said she got it from the local newspaper in the small town we lived in – back in the late 70s.  Well, good thing I got the recipe from her again since it’s apparently no where else!!

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This is a breakfast we all love.  That’s six thumbs up here!  It’s not a fast breakfast, so it usually ends up being like a second breakfast for us since everyone is starving in my house the second they open their eyes.  A little yogurt usually tides them over until this is done.  It doesn’t take long to mix up, and only takes about 30 minutes to bake, but I personally think it’s best when it sits and cools for another 20ish minutes.  Yes, you can add “ish”on the end of something and it’s a word!  So, plan for at least an hour(ish). Ha.  It’s a great lazy Sunday brunch food.

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Have you guessed the secret ingredient yet?  Yes, it’s cottage cheese!  And here’s another secret – I don’t really love cottage cheese.  I only buy it for this recipe.  You can not taste it’s in there. Most oven pancake recipes stick to the basics of flour, maybe some sugar, eggs, and milk.  With tons of variations.  I’ve had many different kinds and they all are very good.  But this one – this one is fantastic.  It has a custard like consistency and the top has a bit of a crunch.  Oh my goodness yummy.  We usually serve it with just a tiny bit of syrup drizzled over the top.  If we’re feeling fancy, we’ll have some macerated strawberries or other fruit along with it.  All of it is so good.

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Now, the order in which you mix this up does matter.  I found that out the hard way when I first made this oven pancake.  Trust me. It was a mess. Clumpy flour stuck to my whisk. Don’t do that. Mix the cottage cheese (the 4% whole milk kind is the best – my favorite brand is generally Daisy) and sugar together with a whisk. Add the 3 eggs and mix well with a whisk. Then add the whole milk and mix again.  Finally add the flour and salt and whisk until the flour is combined.

And you’ll be happy you used whole milk and whole milk 4% cottage cheese in this oven pancake recipe.  Delicious.

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I usually put the butter in the pan and melt it in the oven while I’m mixing up the batter. Then pour the batter into the hot pan with the melted butter. You’re not supposed to stir it at all at this point, but I like to do a little, light “swirl stir” with my whisk to distribute the butter more evenly. I think it bakes better that way.  Just don’t actually mix the butter in.

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You’ll see that the oven pancake bakes a little differently every time you make it.  It’ll puff up on one side, or the middle, or wherever. Then it settles while it’s cooling.  It’s best when it cools for 15-20 minutes and the inside firms up a little bit.  My favorite pieces are the ones with the most crunch on the top.  I selfishly take that piece for myself.  No one else appreciates it as much as I do.  This entire pan is gone in minutes in my family.  I’m almost getting to the point where I need to make two pans! This oven pancake is also really good reheated.  So, I wouldn’t bother cutting the recipe in half – just enjoy the leftovers for a really fast breakfast another morning!  I hope you all can enjoy this recipe as much as my family has for the last 35+ years.

Now, it’s on the internet. :)

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Secret Ingredient Oven Pancake! by Yumbiance

Ingredients

  • 1 stick of butter
  • 1 cup cottage cheese (4% tastes best)
  • 1/4 cup sugar
  • 3 eggs
  • 3 cups whole milk
  • 1 1/2 cups flour (measured correctly)
  • 1 tsp salt

Instructions

  1. Preheat your oven to 450 degrees.
  2. Place butter into 9x13 pan and put into oven to melt butter (but watch so it doesn't brown or burn!).
  3. Meanwhile in large bowl, stir together cottage cheese and sugar.
  4. Add the 3 eggs and mix well.
  5. Then add the whole milk and mix again.
  6. Add flour and salt and whisk until the flour is combined.
  7. Pour the batter into the hot butter in the pan.
  8. I like to give the batter a quick, light "swirl stir" to SLIGHTLY swirl the butter around. I think it bakes better that way. But do not mix the butter into the batter.
  9. Bake for about 30-35 minutes or until puffy and lightly browned. It will look a little different every time you make it! Fun!
  10. It will collapse while cooling.
  11. I like it best when cooled for 20ish minutes. Serve with syrup or fruit and whipped cream, etc. Mmmmm!
http://www.yumbiance.com/secret-ingredient-oven-pancake/

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4 Comments

  1. This sounds really good – I make Pannukakku but have never tried with cottage cheese! I wanted to share a variation that we garnish with – sour cream, brown sugar and berries on top! It’s also amazing! Love your blog, Amy!

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