Nectarine-Almond Oven Pancake

Nectarine-Almond Oven Pancake

Nectarine Oven Pancake_2

Oven pancakes are sometimes known as Dutch babies but the term “oven pancake” describes them perfectly. A very simple pancake-like batter is poured into a pan, placed in the oven and voila! Minutes later you have one big pancake to divide up and enjoy. They do need to be eaten immediately; as with all pancakes, fresher is better. Rick Rogers brings us this Nectarine-Almond Oven Pancake that elevates the typically simpler version with color and texture and flavor. Perfect for this time of year when nectarines are fragrant and juicy. (We prefer the nectarines over peaches for their more tender skin). We tried this with a couple of drops of almond extract added to accentuate that flavor and loved it. Also check out his Blackberry Coffee Cake, both from the book Breakfast Comforts.


Nectarine Oven Pancake


Excerpted with permission. Breakfast Comfortsby Rick Rogers. Published by Weldon Owen 2013.



Nectarine-Almond Oven Pancake
Makes: 4 servings
6 tablespoons (3 oz/90 g) unsalted butter
  • ½ cup (21/2 oz/75 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon fine sea salt
  • ½ cup (4 fl oz/125 ml) whole milk
  • 3 large eggs, beaten
  • 3 ripe nectarines or peaches, pitted and sliced (about 4 cups/24 oz/750 g)
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons fresh lemon juice
  • ¼ cup (1 oz/30 g) sliced almonds, lightly toasted (page 217)
  • Confectioners’ sugar for serving
  1. Preheat the oven to 375°F (190°C). Put 4 tablespoons (2 oz/60 g) of the butter in a 10-inch (25-cm) ovenproof frying pan. Heat in the oven until the butter is melted, about 2 minutes. Pour out and reserve 2 tablespoons of the butter; leave the remaining butter in the pan.
  2. In a bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and pour in the milk, eggs, and reserved 2 tablespoons melted butter. Whisk just until combined. Pour into the hot frying pan.
  3. Return to the oven and bake until the edges of the pancake are puffed and golden brown, about 20 minutes.
  4. Meanwhile, in another frying pan, melt the remaining 2 tablespoons butter over medium heat. Add the nectarines, brown sugar, and lemon juice and cook, stirring occasionally, until the peaches have given off their juices and the brown sugar is melted, about 3 minutes. Remove from the heat.
  5. Remove the pan from the oven. Pour the nectarine mixture into the center of the pancake. Sprinkle with the almonds and dust lightly with confectioners’ sugar. Cut into wedges and serve hot, directly from the pan.
Variation Instead of nectarines or peaches, use any fruit that’s in season, such as summer’s blueberries and blackberries, or apples and pears in autumn.



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