Ingredient: milk, room temperature

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a day of feasting and celebration before the 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Pancakes got their start as a breakfast food around 1100 AD, when Shrove Tuesday (sometimes called Pancake Day) became a traditional way to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

Before the 1800s, it wasn’t uncommon to use snow (which contains ammonia) in place of baking soda in the batter, and until the 1800s, brandy or wine was often used in place of milk or cream! The name was changed from flapjack to pancake in North America in the 1870s, and maple syrup became the topping of choice in the 1880s. Then in 1931, Bisquick was introduced, and home cooks began making even fluffier pancakes with less time and effort.

This oven pancake is made similar to a Dutch or German pancake except instead of putting the filling on after its cooked, its baked right into it. This oven method also eliminates having to cook pancakes individually on a griddle which is more time consuming when everyone is hungry!

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Strawberry Rhubarb Oven Pancake

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Rating: 5
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Course

Brunch

Keyword

strawberry rhubarb oven pancake

Servings

MetricUS Imperial

Ingredients

Batter

• 3 large eggs, room temperature
• 1 cup milk, room temperature
• 1 tsp vanilla
• 2 Tbsp butter, melted
• 3/4 cup flour
• 1/2 tsp baking powder
• 1 Tbsp sugar
• 1/4 tsp salt

Topping

• 250 gm fresh strawberries, diced
• 150 gm rhubarb, diced
• 3 Tbsp sugar (white or brown)
• 1 tsp cinnamon
• 2 Tbsp butter,

Course Brunch Keyword strawberry rhubarb oven pancake Servings MetricUS Imperial Ingredients Batter 3 large eggs, room temperature 1 cup milk, room temperature 1 tsp vanilla 2 Tbsp butter, melted 3/4 cup flour 1/2 tsp baking powder 1 Tbsp sugar 1/4 tsp salt Topping 250 gm fresh strawberries, diced 150 gm rhubarb, diced 3 Tbsp sugar (white or brown) 1 tsp cinnamon 2 Tbsp butter,

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 425 F.
2. In a large bowl whisk together eggs, melted butter, milk & vanilla. Add flour, sugar, baking powder & salt & mix well to combine. Try to whisk out most of the lumps, but it's ok if some remain.
3. Melt 2 tbsp butter in an 8- or 10-inch ovenproof skillet (such as cast iron) over medium low heat. Swirl to cover the bottom & sides of the pan. Add the sugar & cinnamon. Stir. The mixture will look dry at first but will loosen as the sugar melts.
4. Add the diced rhubarb to the pan and cook, stirring with the sugar until rhubarb starts to become soft. Add diced strawberries & cook for another minute.
5. Spread the fruit out into an even layer & add the batter mixture. Turn the heat off the pan & move the pan to the oven. Bake for 15 minutes.
6. Lower the oven temperature to 350 F. & bake for an additional 10 minutes.
7. Remove from the oven and let sit for 5 minutes. Flip the pancake by running a knife around its edges to loosen it from the pan & placing a plate larger than the pan on top of it. Use an oven mitt & flip in one smooth motion. The pancake should release from the pan easily.
8. Slice & serve.