I usually just get great bagels, whipped cream cheese, and some smoked salmon (either Norwegian or Western Nova) for brunch, but every once in a while I like to have something sweet. This recipe for Baked Brown Sugar Pancakes is from one of my favorite brunch cookbooks, Brunch: 100 Recipes from Five Points Restaurant, by Mark Meyer and Peter Meehan. Some people call this pancake-cum-popover a "Dutch baby." Serve it with warmed real maple syrup, homemade apple sauce, or even your favorite jarred chunky applesauce.
Baked Brown Sugar Pancakes
Adapted from Brunch: 100 Recipes from Five Points Restaurant.
Read more: Celebrate Pancake Tuesday Tomorrow
- 4 large eggs, lightly beaten
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, all but 2 tablespoons melted
- Warm maple syrup or your favorite jarred chunky applesauce
Heat the remaining 2 tablespoons of butter in a 9-or 10-inch ovenproof skillet, preferably cast-iron, over medium heat. When the foam subsides, add the batter to the pan and let it cook undisturbed on top of the stove for 1 minute, then transfer the pan to the preheated oven. Bake the pancake for 20 to 30 minutes, until risen and browned.