A cake by any other name would taste just as sweet, right?? Of course! After all, cake is cake, right?? Recently I discovered that I can make one giant pancake, which for those of you who find yourselves hovering over the stove flipping pancakes for a seeming eternity, this is a handy tip!
Preheat your oven to 450º with your oven rack on the upper-middle shelf, and don’t forget to ignore the beep! While the oven is pre-heating, whip up your favorite batch of pancakes, but don’t forget to not over mix your batter–stir gently–you want the lumps. Trust me. Then you let the batter rest for ten minutes. While it’s resting , grease a 9 x 13 glass pan and gently pour your batter into the pan. If you place the pancake in the oven just as so, it will become a little dry on top—so, I prefer to add some moisture. I think a nice blend of frozen blueberries with sugar ought to do the trick! Feel free to substitute your favorite topping. Bake for 25 minutes, and voila! The whole family gets to eat together!! Oh, but please, use real maple (grade A dark or grade B) for the syrup!
I love this idea, but I wonder what proportions of pancake batter will work? 1 cup, 2 cups… the amount poured into a 9×13 pan would have differing depths and how well it cooks up would be effected. Do you have a recommended recipe for this?
Michelle
Oh, it really is fantastic!! But, do not omit the topping…it’s crucial so that the top doesn’t dry out. I prefer a mix with about 1.5 cups of flour, but here is a great one:
1 large egg
1 cup milk
2 T melted butter
1 T sugar
2.25 teaspoon b. powder
1/4 teaspoon salt
1 1/2 cups flour (sifted, then spooned into measuring cup)
Mix dry ingredients. Mix wet ingredients. Combine and let rest for ten minutes. Pour into prepared pan (greased and floured) Bake at 410º for 25 minutes. Enjoy! Sharing optional.
This is helpful.. thanks!
Would you say 2 cups of fruit, tossed with sugar would be a good amount to ‘cover’ the top before baking?
Michelle
I use about 3/4 cup fruit (frozen is fine!) tossed with 1/4 cup brown sugar. I like to use frozen blueberries, but any other fruit would work well—just be sure to chop into smaller, bite-size pieces.