When I was in high school, two of my friends worked for a restaurant called Pannenkoeken Huis, which basically meant Pancake House. They had to wear uniforms which made they look like Dutch girls, and anytime anyone ordered a pannenkoeken they had to call it out while they were delivering it to the table.
At any rate, I don't think these pancake restaurants are around any longer, but when I saw the recipe in my Scandinavia cookbook, I knew I needed to make it. I invited some friends over for breakfast and as I pulled it from the oven, everyone was shocked at the pancake I had produced. None of them had seen a puffy oven pancake before, so it was to great acclaim when I served the pancake.
This recipe is adapted from Scandinavian Feasts by Beatrice Ojakangas. It has a great presentation and it is best served hot from the oven, so be prepared and have your toppings ready!
1 cup milk
1 cup flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 stick butter (or 1/4 cup)
In a large bowl, whisk the eggs, milk , flour, sugar and salt. Let the mixture stand for 30 minutes before baking. Preheat oven to 500 F. Melt the butter in an oven safe skillet as the oven preheats. Remove just when butter is nearly melted. Make sure to coat the sides of the pan with the butter. Pour in the pancake batter and bake for about 15 minutes or until puffed up with a set center. Serve immediately. I served with lemons and powdered sugar as one option. Another option was fresh blueberries and strawberries with vanilla whipped cream. (Do not mix the two.)