Pancakes are a go-to weekend breakfast. When I was a kid, my dad made us the most delicious blueberry pancakes. They were golden and fluffy, about half an inch thick, and we’d cover them in butter and maple syrup. When someone else is making pancakes, I’m all for them. But I tend to opt for other recipes when I’m the one wearing the apron.
Compared to other breakfast items, pancakes are a pretty big ordeal. You have to make the batter, heat up the pan, pour each pancake individually, keep an eye on them to make sure they don’t burn, flip them over at just the right time so they aren’t undercooked, and then repeat this process multiple times (especially if you’re using a relatively small pan). That’s a lot to ask of me on a weekend morning.
Instead, I prefer this oven-baked pancake – a super easy recipe with very few ingredients that you slide in the oven and forget about for 20 minutes. Often referred to as a Dutch oven pancake, this dish is the perfect alternative to traditional pancakes and will totally impress your friends or roommates. It’s also made with more eggs than flour (the opposite of a traditional pancake) so it’s better for you!
Oven Baked Pancake
Heat oven to 450 degrees. Put 5 tablespoons butter in a large, oven safe pan or pie dish. Place in oven to preheat and melt butter. Whisk 6 eggs until light and fluffy. Add 1 cup flour, 1 cup milk, and ¼ teaspoon cinnamon, and whisk until combined. Add to pan and bake in oven for 20 minutes, until puffy and golden. Sprinkle with 1 tablespoon powdered sugar and serve with sliced strawberries.
Yield: 4 servings. Per Serving: $.90, 323 calories, 22g fat, 18g carbs, 12g protein.