Saturday, March 17, 2012

Baked Pancakes




I may never make normal pancakes again.  I discovered a baked pancake recipe a few weeks ago, and I was totally dumbfounded.  Why hadn't I thought of it sooner???  Baking pancakes with guarantee a light, fluffy texture, they'll be cooked perfectly (since they're cooked at a lower heat and slower in the oven), and you're at a much lower risk of them burning than if you make them on a griddle.  These pancakes were so perfect...everything you could [dream] of a pancake being.  They soak up butter and syrup super well, too.  You can add anything you want to this basic baked pancake recipe - chocolate chips, blueberries, nuts, etc.


  • 1 3/4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 4 tablespoons white sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons shortening, melted


  1. Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan or 13x9 in baking pan.
  2. Sift together the flour, baking powder, white sugar and salt, set aside.
  3. In a large mixing bowl, beat eggs until light and fluffy (at least 1 minute with a whisk). Add milk, vanilla, and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared pan. 
  4. Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into pieces and serve hot with butter and syrup.

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