The batter contains no sugar, salt, or butter. That keeps the ingredient list simple, but it also means the toppings provide much of the final flavor. Choose sweet toppings for a weekend breakfast or serve it with herbs and vegetables for a savory meal.
Ingredients
4 large eggs, separated
2 cups whole milk
½ cup all-purpose flour
Optional toppings: Fresh berries, maple syrup, powdered sugar, sliced bananas, plain yogurt, sautéed mushrooms, or fresh herbs
Equipment
9-inch square baking dish
Two mixing bowls
Whisk
Hand mixer or sturdy balloon whisk
Rubber spatula
Instructions
Preheat the oven. Set the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish. Greasing the bottom and sides will make the pancake easier to serve. Place the dish on a baking sheet if you want a steadier surface when moving the thin batter into the oven.
Separate the eggs. Crack each egg and place the yolk in a large mixing bowl and the white in a separate, clean bowl. Take care not to get any yolk in the whites. Even a little yolk can make them more difficult to whip.
Make the milk mixture. Add the milk and flour to the bowl containing the yolks. Whisk until the flour is incorporated and the mixture looks smooth. It will be much thinner than ordinary pancake batter. If you see a few flour lumps, keep whisking until they disappear. You can also add the milk gradually while whisking to help the flour combine evenly.
Whip the egg whites. Beat the egg whites with a hand mixer until they hold stiff peaks. When you lift the beaters, the peaks should stand up rather than folding over immediately. If whisking by hand, use a clean balloon whisk and keep going until the whites are thick and hold their shape.
Lighten the batter. Add about one-quarter of the whipped whites to the milk mixture. Stir gently until mostly combined. This first addition makes the thin batter easier to fold into the remaining whites without flattening them all at once.
Fold in the remaining whites. Add the rest of the egg whites in two additions. Use a spatula to cut down through the center of the bowl, sweep along the bottom, and lift the batter over the whites. Rotate the bowl as you work. Stop when the mixture is mostly combined; a few small white streaks are fine. The batter will look airy and somewhat foamy.
Bake. Pour the mixture into the prepared dish and place it in the oven promptly. Bake for 30–35 minutes, until the top is golden, the edges are set, and the center no longer looks liquid. Oven temperatures vary, so check it near the end of the baking time. If the center is still visibly liquid, continue baking for a few minutes and check again.
Rest and serve. Let the baked pancake stand for about 5 minutes before cutting it into six portions. It may rise dramatically in the oven and then settle as it cools. This is expected. Serve warm with your favorite toppings.
What to Expect
This recipe produces a delicate baked pancake with a soft center. Because it contains only ½ cup of flour for 2 cups of milk, it will not have the firm, bread-like texture of a standard pancake. The edges may be slightly more set than the center, and the top should be lightly browned.
The whipped egg whites create lift, but they do not make the finished dish stay tall forever. Like a soufflé-style pancake, it will deflate somewhat after leaving the oven. Slice and serve it soon after baking if you want to enjoy it at its puffiest.
The flavor is mild because there is no added sugar or salt. For a sweet breakfast, try berries and a drizzle of maple syrup. For a savory breakfast, add a pinch of salt to your portion and serve it with cooked mushrooms and chopped herbs. Those additions change the serving flavor while keeping the baked base to three ingredients.
Tips for a Good Rise
Start with a clean bowl for the egg whites. Make sure the bowl and beaters are dry and free of grease. This helps the whites whip into a stable foam.
Separate the eggs while they are cold. Cold eggs are often easier to separate cleanly. Once separated, you can let the whites stand briefly while you prepare the dish and whisk the yolk mixture.
Whisk the flour thoroughly. Flour lumps are harder to remove after the whipped whites are added. Take time to make the yolk, milk, and flour mixture smooth first.
Fold rather than beat. Vigorous mixing after adding the egg whites pushes out the air you worked to create. Use slow, broad movements and stop when the mixture is combined enough to pour.
Bake promptly. Have the oven preheated and the dish ready before you whip the whites. Once the batter is mixed, get it into the oven so it does not sit and lose volume.
Check the center. A golden top alone does not always mean the pancake is done. The center should be set rather than liquid. If needed, give it a few extra minutes.