Monday, April 18

Oven-Baked Pancakes

Serving pancakes for a crowd is easy with this Barefoot Contessa recipe

When it comes to breakfast, I'm more of a waffle person, but these oven-baked pancakes (adapted from a recipe in this Barefoot Contessa cookbook) are to-die-for. They are more like a cross between and dutch baby and a crepe, but they are baked in the oven like a souffle. The best part is that you can make them all at one time, instead of cooking the cakes in small batches on a skillet. I like to serve them with fresh berries and a side of maple roasted bacon.

More Pancake Recipes:
- Strawberry Whole-Wheat Pancakes
- White Peach Upside-Down Pancakes

Oven-Baked Pancakes:
  • Whisk together three large eggs and 1/2 c. milk.
  • Add 1 tsp. orange zest, 1 tsp. vanilla extract, 2 tbsp. melted butter, and 1/2 c. all-purpose flour and mix until combined.
  • Meanwhile, arrange 6 ramekins on a sheet pan and place a small pat of butter in each.
  • Heat ramekins in a 425F oven for 3-4 minutes, until butter is melted.*
  • Divide batter evenly into the ramekins and bake for 12-15 minutes, until each pancake is puffed and golden.
  • Remove pancakes from the ramekins and place onto plates.
  • Top with powdered sugar and fresh fruit.**

Makes 6 pancakes
*Melted butter should coat the entire bottom of the ramekins or pancakes will stick.
**I used fresh strawberries and raspberries.