German-Style Oven Pancake

Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.

Ingredients:
Farm & Larder oven pancake batter
2 tablespoons butter
Farm & Larder raspberry preserves


Method:

1. Preheat oven to 425°. Set a large oven-safe skillet over low heat, and melt butter.

2. Pour Farm & Larder pancake batter into buttered skillet and transfer to oven. Bake for 20-25 minutes, until edges are golden and pancake is cooked through in the middle. Remove from oven, cut into wedges and top with preserves.

this week's recipes
soup’s on

feature story
preserving summer

from the farm
photo gallery

archives