The busy mom's oven pancake

This past Sunday was Easter, and I did not plan ahead for breakfast.  Which is sort of unlike me because I'm usually excited about making something special for breakfast on holidays/special occasions; something besides cereal or toast.

This time, however, it was already 8:00 a.m. before I thought about breakfast and we still had to fill and hide Easter eggs before the rain moved in (and it did before lunch).  The girls said they wanted pancakes and I just did not feel like have time to sit in front of the griddle watching pancakes for 30 minutes.

Sooooo, instead I made up an oven pancake.  It took me probably 3 minutes to whip together and then I was able to hide the Easter eggs in the backyard while it baked in the oven.  The hubs cooked up some bacon and right before we ate I sliced up some strawberries.  Yum!

This oven pancake has a different texture than a regular pancake.  It's more eggy and almost spongey, but it's very light and delicious, and best of all, quick and easy!

It kinda looks like bacon on the top, ha!  But that's from the cinnamon/sugar mixture that I sprinkled on before it baked.

printable recipe
Oven Pancake

Ingredients:

2 tbsp butter

4 eggs

1 cup milk

2 tbsp sugar

½ tsp vanilla

pinch of salt

1 cup flour

1 tbsp sugar

½ tsp cinnamon

Preheat oven to 425°.  Place the 2 tbsp butter in a 9 inch cake pan (you may want to spray the pan with cooking spray first – my pancake stuck!) and place in the oven to allow the butter to melt.

In a blender or food processor, blend the eggs, milk, 2 tbsp sugar, vanilla, and salt, until well blended.  Add the flour and blend until smooth.  Pour into the cake pan (after the butter has melted).  Mix the cinnamon together with the 1 tbsp sugar and sprinkle on top of the batter.  Bake 20 to 25 minutes until puffed up and golden brown.  Serve with maple syrup.

Enjoy!