Oven-made Pancakes

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!

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