[Rejoice! Eat breakfast!]
My kids love this oven pancake recipe and it is really easy.
Preheat your oven to 450o and coat a 9x13 pan or comparably sized oval baking dish with non-stick spray. (Don't skip this step; even with all the butter the pan will be a pain to clean if you don't and this is not Purgate Sunday. There is a reason "purgate" (plural imperative form of "clean") and "purgatory" sound alike.) Toss six eggs in the blender and let 'er rip for 60 seconds. Pop your pan in the preheated oven with 3 T. of butter in it. Add 1½ cups of milk and 1½ cups of whole wheat pastry flour to the blender jar, along with a half-teaspoon of salt and whatever flavorings suit you: vanilla, almond extract, cinnamon, you name it. Process for 30 seconds more. By this time your butter should be sizzling; pull the pan out and sprinkle berries or thinly sliced fruit over the melted butter. (You can skip the fruit if you prefer.) Pour the batter over the fruit and bake for ten minutes. Turn the temperature down to 350 and bake for another ten minutes, by which time your oven pancake should be golden and beautifully puffy.
While it's baking, summon everybody to the table. It is prettiest right out of the oven though it will be delicious even after it has sagged. Serve with maple syrup or sprinkles of sugar and lemon juice, and light your pink candle.
[Edited after I remembered the first time I tried to make this: it's important to use a pan that lets the batter spread out. That first time I put it in a round dish that was much deeper, with a smaller diameter, and the result was disgustingly soupy. You want a thin little layer of batter so it will get done all the way through.]
[Edited again to say I've begun keeping the oven at 450 for the whole baking time. I find this gives me much more puff and nicer color than turning it down to 350. If you try it, keep an eye out toward the end of baking. I'd hate for you to burn your breakfast.]
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