Baked Pancake with Pineapple Sauce
Submitted by happyzhangbo
A puffy baked pancake rises dramatically in the oven, then gets filled with warm pineapple-coconut sauce. The edges turn golden and crisp while the center stays custardy and soft.
YIELD
2 servingsPREP
5 minCOOK
30 minREADY
35 minThis German-style pancake (also called a Dutch baby) bakes in one skillet and puffs up like magic in the oven.
The batter is thinner than regular pancakes, almost like a popover, which creates those dramatic high edges and tender center when it hits the hot skillet.
The tropical pineapple-coconut filling takes just minutes on the stovetop and turns this into something special for weekend brunch.
Pro Tips
- Preheat the skillet: The hot oil in a hot skillet is what makes the pancake puff and climb the sides. Don’t skip this step.
- Don’t open the oven: Resist the urge to peek for the first 15 minutes. Temperature changes can make the pancake fall.
- Serve immediately: The pancake will collapse as it cools, which is normal. Get it to the table while it’s still puffy and dramatic.
- Filling variations: Swap the pineapple for sliced strawberries or mixed berries with a drizzle of maple syrup.
Ingredients
Directions
Place oil in 10-inch oven proof skillet, put skillet into oven.
Preheat the oven to 425 degrees F.
Meanwhile, in large mixing bowl combine flour, baking powder, salt, egg whites, soy milk and oil.
Whisk until well blended.
Pour batter into hot skillet.
Bake at 425 degrees F for 15 minutes.
Reduce oven temperature to 375℉ (190℃).
Bake an additional 12 to 15 minutes or until puffed and golden brown.
In a small saucepan, combine cornstarch, pineapple and coconuts.
Cook over medium-low heat until slightly thickened, stirring occasionally.
Remove pancake from oven, spoon filling into center.
Serve warm.
Pancake will collapse as it cools.
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