The Author....

My photo
I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Wednesday, July 13, 2011

Oven Pancake

 I love weekend breakfasts.  My kids are woefully under-scheduled, so unless we've made specific plans for the weekend, there's no reason to leave the house before lunch.  This is one of our favorite meals for weekend mornings. 

Like most of my recipes, I can't take credit for inventing this one.  Unfortunately, the original is long lost to the ages.  I do recall it suggested candied walnuts or vanilla syrup or something sticky and sweet to go on top.  In our house, we've settled for sliced bananas, chopped walnuts and maple syrup.  A dusting of powdered sugar would be nice too, especially if you're trying to impress the person eating it.  After 22 minutes in the oven, we're usually too hungry for the niceties.

I don't recommend increasing the size of this recipe-- it serves four hungry people in our house. Because of the way the pancake rises, you're better off making 2 pancakes to feed more people.   If too much batter is poured into one pan, the result is more 'loaf of bread' rather than poofy pancake.

Oven Pancake
4  Tbs unsalted butter
1 1/4 cup flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice
6 eggs
1/2 cup milk
1 tsp vanilla
2 bananas, sliced
maple syrup
walnuts, roughly chopped

1. Preheat oven to 425 degrees.  Add 1/2 stick butter to 9" round pie pan and place it in the oven until butter is melted.

2. In a large bowl, mix flour, sugar and spices together.  In a second bowl, whisk together the eggs, milk and vanilla.  Add wet ingredients to dry, mixing until combined.  Pour batter into prepared pan, then bake in oven until pancake is fully cooked and has climbed up the side of the pan, about 20 minutes.

Poofy Oven Pancake
 3. Serve hot with sliced bananas, maple syrup and walnuts.

No comments:

Post a Comment