Post sponsored by Bob’s Red Mill. See below for more details.
Usually towards the end of summer, I feel like I’m falling out of love with cooking. I worry that the feeling will last. And yet, inevitably, with the return of the cooler comes the pull to be back in the kitchen. I’m called to bake scones and quick breads. Warming dinners replace the easy summer favorites. And home-cooked brunches become more frequent.
This oven pancake feels a bit magical to me (which might also be why I end up making these more in the fall). It’s so minimal on ingredients but, with the help of a hot oven, puffs beautifully. Add seasonal fruit to the top and it’s a beautiful and delicious presentation
One quick note. I typically push for a greater percentage of whole wheat flour (somewhere around 100%) but I’ve never been able to create the perfect puff with wheat-flour only. This is one of the handful of reasons I keep Bob’s Red Mill all-purpose flour on hand. Of course, you could easily use 100% wheat flour- see the notes in the recipe!
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