SHEET PAN PANCAKES (OVEN BAKED PANCAKES)
Make your weekend mornings easier with these Sheet Pan Pancakes! EASY - Great for novice bakers. Pancakes need to be kept an eye on while being broiled/grilled. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini
Time 15m
Number Of Ingredients 11
Steps:
- Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
- Preheat oven to 425°F.
- Sift all the dry ingredients together into a large bowl.
- Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
- Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
- Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
- Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
- Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
- Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
- Serve while warm with maple syrup, or pancake syrup and other toppings.
Nutrition Facts : ServingSize 1 slice, Calories 199 kcal, Carbohydrate 29 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 97 mg, Fiber 1 g, Sugar 5 g
SAVOURY PANCAKES
Our simple savoury pancake recipe is great with a sprinkling of strong cheddar and chunks of ham for an easy supper or weekend brunch
Provided by Elena Silcock
Categories Breakfast, Brunch, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
- Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.
Nutrition Facts : Calories 420 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
SAVORY PUFFY OVEN PANCAKE
Who says pancakes must only grace the breakfast table? The savory vegetable filling makes these puffed gems suitable for a satisfying supper meal. Healthy and tasty! This delicious calorie and fat reduced recipe (158 calories a serving) is from The New Dieters Cookbook.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
- Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
- To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 156, Fat 3.6, SaturatedFat 1.2, Cholesterol 107.5, Sodium 180.9, Carbohydrate 20.6, Fiber 1.8, Sugar 2.3, Protein 10.6
SAVORY BACON AND CHEESE DUTCH BABY PANCAKE RECIPE
Steps:
- Gather the ingredients.
- Heat a heavy 10-inch skillet over medium heat and add bacon. Cook bacon until it is crisp, turning to brown both sides. Remove bacon to paper towels to drain. Set aside.
- Shred cheese using a food processor with shredding disk or use a box grater. Set aside.
- Position an oven rack in the lower third of the oven. Preheat to 425 F.
- In a large bowl or in an electric blender, combine eggs, flour, milk, Dijon mustard, kosher salt, and pepper. Whisk or process until batter is smooth.
- Wipe heavy 10-inch skillet out, and add 3 tablespoons of butter. Place skillet over medium heat, and swirl butter so that it coats the bottom and sides. When foaming subsides, pour batter into skillet.
- Combine shredded cheese and cooked bacon, and sprinkle over the center of the egg batter, leaving an edge of about 1 inch to allow batter to puff as it bakes.
- Bake for about 15 to 17 minutes, or until pancake is browned and puffed around edges. Turn oven temperature down to 325 F, and let cook for about 3 to 5 minutes longer, or until set.
- Remove pancake from oven, and garnish with chives or parsley. Slice into wedges and serve hot.
Nutrition Facts : Calories 313 kcal, Carbohydrate 14 g, Cholesterol 193 mg, Fiber 1 g, Protein 15 g, SaturatedFat 11 g, Sodium 573 mg, Sugar 2 g, Fat 21 g, ServingSize 4 Servings, UnsaturatedFat 0 g
EASY OVEN-BAKED PANCAKE
Feel free to sprinkle the top with cinnamon and more sugar if desired! For best results the baking dish with the melted butter in it must be hot before adding in the batter. This is very good!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees (bottom oven rack).
- melt the butter in a 9-inch square baking dish in the oven.
- In a medium bowl beat together eggs and 1/4 cup milk.
- In another bowl sift together flour, sugar, baking powder and salt; add to the egg/milk mixture; mix until combined.
- Slowly whisk in the remaining 1 cup milk.
- Pour into the hot baking dish over the melted butter.
- Bake for about 18-20 minutes.
OVEN BIRTHDAY PANCAKE
Make and share this Oven Birthday Pancake recipe from Food.com.
Provided by Arlyn Osborne
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Line the bottom of a sheet pan with parchment paper and spray with nonstick spray.
- Add the Bisquick, milk, eggs, sugar, baking powder, vanilla extract, and salt to a large bowl and whisk to combine.
- Add the chocolate chips and ¼ cup sprinkles. Whisk.
- Pour the batter into the prepared sheet pan, making sure to spread evenly.
- Sprinkle the remaining 2 tablespoons of jimmies over top of the batter.
- Bake for about 10 minutes or until a toothpick comes out clean.
- Pipe swirls of whipped cream around the border.
- Serve with maple syrup.
Nutrition Facts : Calories 475.6, Fat 20.4, SaturatedFat 8.3, Cholesterol 105.2, Sodium 1053, Carbohydrate 59.9, Fiber 2.1, Sugar 24.7, Protein 11.8
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