The idea of pancakes when you’re hosting brunch always sounds great, but then I realize I’ll be flipping cakes and trying to keep them warm while everyone else is relaxing and sipping mimosas. And I want to be sipping mimosas too.
This is why the oven pancake was invented, or at least I’ve deemed it the reason. ☺️
It’s a super speedy, all in one, breakfast to make, and even easier to eat. Made from the simplicity of eggs, milk, and almond flour. Most of the sweetness comes from the fruit – Montmorency tart cherries and apples for this fall inspired version.
You’ll swap a griddle and the stove for a 9 inch baking pan and the oven, and it’ll come out as a toasted, utterly delectable looking pancake. I’d actually describe it most like a pancake-crepe hybrid. Light and airy, with zero chance of drying out.
With sweet sautéed apples and juicy tart cherries that bake under the batter and used as a topping, it’s a delicious mingling of summer and fall.
One of the things I love about Montmorency tart cherries is that they’re preserved through canning, freezing, or drying. Canned in water and their own juices, which is what I used here, they taste just like they came right off the tree on a hot July day.
This oven pancake is gluten-free too! Inspired and adapted from the puff pancake in The Alternative Baking cookbook, I used mainly almond flour and a bit of sweet rice flour (for binding power), and it turned out beautifully. I love the lightly nutty flavor and soft texture underneath the puffy, crackled top.
It’s topped with whipped cream, that melts if you add a dollop and eat while it’s warm. I particularly love how it flows into the tiny cracks of the pancake, and adds creaminess to each bite, kind of like maple syrup would do on a traditional stack.
One pancake, serving 5 or so people. Little work, lots of deliciousness. That sounds like a brunch party trick to me, and I’m into it. ☺️