It’s Better At Brunch: Brioche Pancake

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This is one of those rare dishes that is easy and impressive in appearance and sophistication. We don’t come across many such recipes in a lifetime, so enjoy!

Brioche Pancake


3 Tbsp. butter

2 eggs, beaten

½ cup flour

½ cup milk

1 tsp. sugar

1/4 tsp. salt

Pinch of ground nutmeg

Garnish: Juice of 1 lemon and powdered sugar, plus marmalade or jam


Pre-heat oven to 425. Put butter in a 9 or 10 inch glass pie pan and put in oven until it melts. I use a pie plate with scalloped edges, and this is perfect because, as the edges of the brioche pancake puff up, they have the scalloped edges that makes this dish appear even more beautiful. Whisk everything else together and pour into the hot, buttery pan. Bake 18-20 minutes until puffy and evenly browned and the middle part of the pancake is cooked too.  Sprinkle with lemon juice and sugar.  Or, richer, slather pieces of the pancake with marmalade or jam like a crêpe.



David Jensen writes the popular American blog “The Garden Interior,” which chronicles his garden in southern New Jersey. Please visit at You can follow David Jensen on Twitter at @GardenInterior.