Monday, June 25, 2012

Puffy Oven Pancake

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If you thought regular pancakes were easy enough as-is, think again.

My favorite cookbook of all time is my bonus edition Betty Crocker Holiday Cookbook. It has pretty much every recipe I could possibly want in it. And everything I have tried from it has turned out amazing. Including this oven pancake.

Pancakes are easily one of my favorite guilty breakfasts, and this version did not disappoint. My pancake didn't turn out as fluffy as they normally would since I chose to use half whole wheat flour and half all-purpose flour, but it still tasted just like a pancake and it was super enjoyable. If you have problems flipping normal pancakes like a majority of us do, give this a try. 

For these, all you do is mix the ingredients in a large bowl and then let them bake in a pie plate. The end result is a light and fluffy (and LARGE) pancake. I'm not a huge maple syrup fan, so I just sprinkled on some powdered sugar and had some banana slices on the side. Perfection in my opinion. Enjoy!

Printable Recipe

  • 2 tbsp. butter or margarine
  • 2 large eggs
  • 1/4 cup white flour
  • 1/4 cup whole grain flour
  • 1/2 cup reduced-fat milk
  • 1/4 tsp. salt
  • Lemon juice and powdered sugar or cut-up fruit, if desired
Preheat oven to 400 degrees F.

Place pie plate in oven and allow butter to melt. Remove from oven and spread the butter around and up the sides of the pie plate. 

Meanwhile, in a medium bowl, beat eggs slightly with a wire whisk or hand beater. Beat in the flour, milk and salt just until mixed (do not over beat or pancake may not puff). Pour into pie plate.

Bake for 25-30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.

Source: Bonus Edition Betty Crocker Cookbook

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