Cinnamon rolls, creamed eggs, pineapple monkey bread and fried eggs were just a few of the staples which we often ate. But her most famous dish by far was her oven pancake. This recipe won her foodie acclaim after taking first place a local recipe contest for the daily newspaper. And it has endured as a family favorite.
Her classic oven pancake is farm friendly and cheap. Eggs, milk, meat and flour....those are the basic ingredients. If you have ham, sausage or bacon, all are delicious. Add a ton of eggs and milk, a little flour and a dash of salt and you have it. Just top with my Mormor's staples - applesauce and syrup - and you have an amazing sweet/savory combo. My personal favorite was always the sausage.
Sausage and applesauce? Ohhhhh so good.
My Mom came for a visit over the holiday weekend and man, good girly times were had. We ate too much, shopped too much and walked many, many miles in unsupportive yet trendy shoes (for which my IT band is paying me back in full). It only seemed appropriate that on her last morning in town, we make an oven pancake.
Now my Mormor's pancake is savory...but we decided to mix things up a bit. Rhubarb season is finally here (huzzah!) and both of us love this sassy little fruit. Full of zip and flavor, it provides a great pop to any dish. Great in sauces, with pork or baked into any yummy thing. But neither of us had ever tried it in an oven pancake. Thankfully, this has been remedied.
We tend to like our rhubarb a little tarter, but if you're in a slightly sweeter state of mind, just double the sugar. We threw in a few strawberries since they were in the refrigerator, but these could be easily replaced with another fruit or omitted completely. Please do not leave out the cinnamon though....this provides a great finish to the flavor profile.
My mom's favorite fruit in my Mormor's favorite dish. I love it when good things come together.
Strawberry Rhubarb Oven Pancake (serves 6)
- 5 eggs
- 2 c milk
- 3/4 c flour (half whole wheat, if desired)
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbs Smart Balance Light or butter
- 2 tbs sugar (or 4 tbs for a sweeter pancake)
- 9-10 oz rhubarb, diced
- 4-5 oz strawberries, diced (optional)
- applesauce & syrup (agave or maple)
Preheat the oven to 400 degrees. Place the eggs in a large bowl and beat lightly. Add the milk, flour, salt and cinnamon and beat lightly with a whisk until well combined. Set aside.
Place a cast iron skillet over medium heat. When hot, add the butter. Once melted, add the rhubarb and sugar; stir together until rhubarb are evenly coated. Cook for about 5 minutes, until the rhubarb starts to become soft. Add the diced strawberries and cook for another minute.
While the pan is still over medium heat, pour the batter over the top of the cooked fruit. Transfer cast iron skillet into the oven and bake for 10 minutes at 400. Reduce heat to 350 and bake for another 30-35 minutes, until pancake is golden around the edges and set in the center. When you take this out of the oven, the pancake will be nice and fluffy, but deflate as it comes to room temp. Serve immediately for the "wow" factor of its puffed up glory.
This will stick to the pan....don't worry about it. Just scrape off the goodness and throw it on top. You're going to cover it with applesauce, whipped cream and syrup anyway.
Pretty good damage for only three people and a pup....