Saturday, May 18, 2013

Baked Pancakes

I saw this recipe on Pinterest, the original post is on the Big Red Kitchen blog. I was skeptical that these would taste good, then my family finished off the whole pan. Surprisingly these weren't heavy and dense. They were pretty fluffy. The recipe is easily adapted and you can add fruit, flavors, and more. I would make these again, especially for a crowd.
There are several pancake recipes on Give Peas A Chance, but here are some of them. If you search pancakes, more posts will come up.
Buttermilk Pancakes
Coconut Cream Pancakes
Yogurt Banana Pancakes
Crepes

Baked Pancake Squares

Adapted from Big Red Chicken
3/4 cup milk
2 teaspoons white vinegar
3 Tablespoons unsalted butter, melted
1 large egg
1 Tablespoons sugar
2 teaspoons vanilla extract
1 cup flour
2 teaspoons baking powder
1/4 t. salt

  1. Preheat the oven to 350 degrees.
  2. Lightly butter a 8x8 inch pan.
  3. Stir vinegar into the milk. Let it sit for a few minutes. Add the egg, butter, sugar, and vanilla to the milk and whisk.
  4. In a bowl stir the dry ingredients together.
  5. Mix the wet ingredients into the dry ingredients. Mix until combined.
  6. Pour the batter into the pan.
  7. Bake 20-25 minutes.

*Make ahead: Stir all the dry ingredients together in a bowl. In the morning add the wet ingredients and bake as usual.
*I doubled this recipe and baked it in a 11x13 inch baking dish.
I hope you enjoy this recipe! It's so quick to pop in the oven I even make it on school days.

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