I know, cherries aren’t tropical. But they’re darn tasty mixed with stuff that is tropical, like bananas, pineapple and coconut. And oven pancakes, Dutch pancakes, German pancakes, Dutch babies-whatever you like to call them-are darn tasty period. No flipping, made from the simplest mix of eggs, milk and flour, and perfectly suited as a vessel for anything your little heart desires. And like a science project in your oven, this thin batter magically rises to heights like no pancake you’ve ever seen, only to deflate minutes after being removed from the heat, leaving little hills and craters to capture whatever you’d like to fill it with, be it sweet or savory.
This is the basic recipe I used as inspiration, but with a number of changes. First of all, I wanted to really play up the coconut flavor, so I used coconut milk instead of regular dairy milk. I also used coconut flavoring and shredded coconut. All of these can be omitted and the pancake made with cow’s milk and vanilla extract, if you prefer. Oven pancakes are quite often topped with berries, but since cherries are in season right now, I decided to go that direction. And, pineapples were on sale. And I like pineapple. Win-win.
A cast iron skillet (or some type of skillet that can withstand high heat-both the skillet and the skillet handle-in the oven) is ideal for this pancake. They’re ideal for lots of other good stuff, too. If you don’t have one, an 8″ round cake pan may be substituted. Pour in a tablespoon of melted butter, then the batter. Put it in the oven and tell your kids a miracle is about to happen. (I’ve seen adults mesmerized by this, too.) As they’re being entertained at the oven window, chop up the pineapple, wash and pit the cherries, and either get you favorite yogurt ready- vanilla, coconut, banana, or pineapple flavors would be good choices- or be like me, and figure since you’re eating plenty of fruit you might as well whip some coconut cream for the topping.
Pull the pancake from the oven and watch the sides and any big bubbles in the middle sink. Throw on the fruit, dollop on the yogurt or whipped cream, and dig in.
I often make this on the weekends when I want something a little special, but without much fuss (because it’s the weekend), and there are never leftovers. This makes an impressive breakfast for overnight guests, too. If you’ve never had an oven pancake, it’s time you put that pancake flipper down and try one. It’s easy, delicious, and entertaining.
Tropical Oven Pancake
- 2 Tbs. butter, divided use
- 1/3 c. flour
- 1 tsp. sugar
- pinch salt
- ¼ c. coconut milk (I used full-fat, unsweetened, canned coconut milk) or regular, whole milk
- ½ tsp. coconut flavoring or vanilla extract
- 2 large eggs
- 1 heaping cup fresh, pitted cherries, left whole or halved, or a mixture of both
- 1 heaping cup of fresh pineapple chunks
- 1 small banana, sliced
- Yogurt, whipped coconut cream or dairy whipped cream for topping, if desired
- 3 Tbs. shredded coconut, toasted if desired, for topping
- Step 1 Preheat oven to 425 degrees.
- Step 2 Grease a 9” cast iron skillet. Use an 8” round cake pan if you don’t have a skillet.
- Step 3 Melt one tablespoon of the butter and pour it in the skillet (or cake pan).
- Step 4 Melt the other tablespoon of butter and set it aside.
- Step 5 In a medium bowl whisk together flour, sugar and salt.
- Step 6 In a small bowl whisk together the coconut (or regular dairy) milk, the coconut flavoring (or vanilla), and the eggs.
- Step 7 Pour the milk mixture into the flour mixture and whisk well.
- Step 8 Stir in the melted butter that was previously set aside. Mix well. A few small lumps are okay but it should be fairly smooth for the most part.
- Step 9 Pour the batter on top of the butter in the skillet.
- Step 10 Bake for 15 minutes if using a skillet, 20 minutes if using a cake pan.
- Step 11 The pancake will be puffed up when removed from the oven, then gradually deflate, which is normal. Sprinkle the fresh fruit all over the warm pancake.
- Step 12 Serve with yogurt, whipped coconut cream, or dairy whipped cream and shredded coconut, if desired.
Adapted somewhat from King Arthur Flour