These puffed up Duch baby pancakes of German origins make the perfect breakfast, brunch or lunch whether served sweet or savoury and they require only a few ingredients.
Preheat the oven at 210C/475F. Prepare one orange by peeling it and cut into thin slices ½cm thickness.
In a medium size bowl add the flour, salt, sugar and add the eggs and the double/heavy cream.
Whisk together until it becomes a lump free batter.
Add the milk slowly and little by little whisking continuously until all used up. You should have a nice pancake batter.
Place the cast iron skillet on medium fire and add the butter.
When the butter is beginning to bubble, add the orange slices making sure they do not overlap. Sprinkle the 2 tablespoons of sugar all over the orange slices. Cook for 1-2 minutes.
Pour the batter into the skillet over the oranges and transfer the skillet into the very hot oven.
Bake for approximately 15-20 minutes or until the edges will rise and begin to brown.
Top with desired toppings and serve. (Mango topping in picture).
Notes
* Reduce the sugar to a pinch or 1 tablespoon if you are making these oven pancakes savoury. Here is a glimpse of my orange Dutch pancake : Enjoy and let me know how you liked the recipe!