Hokus Pokus Pancakes

Nathalie Dupree prepares an oven-baked pancake that can be filled with fruit. (Chris Hanclosky/Staff)

Hocus-Pocus Oven-Baked Pancake

Makes 8 wedges

Here is a puffy pancake that hollows out to hold fruit and cream. It's easy to do on the spur of the moment as well as ahead of time as a dessert for a simple Sunday night supper. A bit of sugar in the pancake and waffle batter makes the crust brown quickly and evenly.


1/2 cup all-purpose flour

Pinch salt

1 teaspoon sugar

Pinch freshly grated nutmeg

2 eggs, lightly beaten

1/2 cup milk

1 teaspoon vanilla extract

2 tablespoons butter

1/2 cup confectioners' sugar

1/2 lemon, juiced


4 cups sliced strawberries and bananas

1 cup heavy cream, whipped


Preheat oven to 425 degrees.

Sift the flour with the salt, sugar and nutmeg. Combine the eggs, milk and vanilla and pour into the flour mixture. Stir until batter is just blended. Melt the butter in a 9-inch non-stick skillet or a 9-inch round cake pan, coating bottom and sides. Pour the batter into the hot pan and bake for 15 to 20 minutes, or until golden brown. The pancake puffs and rises on the outside edges, but collapses when removed from the oven. Fold edges over in a scalloped fashion. Dust with the sugar, then sprinkle with the lemon juice. Fill or garnish with fresh fruit and whipped cream. Cut into wedges and serve immediately.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.