Baked Pancakes

“Can I please make the pancakes?” This is a plea I heard often and though I had no concerns about them helping me, the purpose as they were older now, is that they can do this independently without someone holding their hand. My problem was that I found my instincts about cooking and experience with pancakes were always being used and I couldn’t transfer that to them easily. (Did I mention I used to host pancake breakfasts in my dorm before home football games — I have flipped some jacks!) It depended on what recipe we used, whether we were using a frying pan or our two griddles (stove top or electric). Some recipes would bubble, others would not. Some days the batter seemed a little thinner and so the pancake was done a little sooner; other days they instinctively needed a minute or two more or they were going to be doughy. UGH, how was I going to teach these things?! I was super excited when my oldest came home and announced he cooked pancakes in his school program. Upon further probing, he revealed he did very little and the adults did most of the “flipping.” If special ed teachers weren’t letting students do it, then I must be at a dead end.

After experimenting with my own recipe (because the internet told me I could bake any pancake recipe), I tried Martha Stewart’s recipe with my own tweaks and voila, success. You could add blueberries or other things to this, but I have chosen not to suggest that in the recipe. My kids would feel obligated to do it and I want them to see that this is easy with basic ingredients that aren’t pre-packaged and we don’t need to have blueberries in the house. Then they can add their banana or other fruit on the top or side when serving.


Makes 3 – 4 servings

Need:

Large  and medium bowl

8 inch square baking dish

Cooking spray

Whisk

Get:

  • 1 cup all-purpose flour
  • 3 Tablespoons sugar
  • 1 + ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 large egg
  • 2 Tablespoons butter

Cook:

  1. Preheat oven to 375°
  2. Lightly spray glass baking pan with cooking spray.
  3. In the large bowl, whisk:
    1. Flour
    2. Sugar
    3. Baking powder
    4. Salt
  4. Melt butter in a microwave bowl for 2-4 minutes on power 2.
  5. In the medium (different) bowl, whisk:
    1. Milk
    2. Cracked egg
    3. Melted butter
  6. Pour egg mix into flour mix and whisk to blend.
  7. Pour mixture into pan.
  8. Place pan in oven and bake for 25 minutes.
  9. Remove and let rest for 5 minutes. Turn oven off.
  10. Cut into servings and serve with syrup.

Adapted from marthastewart.com

pdf version of recipe >> Baked Pancakes

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