The Smitten Kitchen Cookbook
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Recipe Reviews
Zosia from Toronto, ON
Very nice, lightly spiced baked pancake with enough flavour to stand on its own without accompaniments.
I doubled the recipe (except for the butter) to fit a 12” cast iron skillet, which I automatically preheated in the oven before noticing in the directions that that step wasn’t required. The pancake baked in the allotted time but I didn’t get the dramatic puffing I was expecting - don’t they all do that? Perhaps a consequence of having a little too much batter in the pan (I really should have made only 80% extra).
Delicious departure from my usual pancakes.
Queezle_Sister from Salt Lake City, UT
This was a very flavorful version of an oven pancake. Ginger, molasses, cinnamon, and cloves give this a real gingerbread-like taste, but it has the delightful eggy and light texture of an oven pancake. A sprinkling of powdered sugar sets it off perfectly. It takes a bit longer to cook than many oven pancake recipes, so if you are planning this for a weekday morning, plan carefully.
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