These oven pancakes are the basis for any wonderful morning memory from my childhood. I remember my mom (it's easy enough that my dad could have made it, but somehow it's always Mom) blending a few ingredients in our blender, pouring the batter into a hot skillet, and letting it bake to fluffy, eggy perfection. She would top it with a bit of melted butter and some powdered sugar and serve with some fruit on the side if we were still hungry.
This breakfast is simple, and it's meant to be shared, making it perfect for a couple or trio (let's be honest- any more people than that, and you should just make two). I always liked getting a part with a batter bubble in it, where the pancake puffs up makes a perfect piece for you to pinch off and eat with your fingers.
JP and I have oven pancakes every once in a while, and he generally goes nuts with the toppings: pumpkin butter and maple syrup, three different jams, etc. We bypass the melted butter on top, but never the dusting of powdered sugar.
It keeps life sweet.
Oven Pancake
2 Tbsp. butter
1/2 c. milk (animal milk or any alternative works great)
2 eggs
1/2 c. flour
dash of salt
1. Place medium, heavy, oven-proof skillet with butter in oven and preheat to 450 degrees.
2. Blend ingredients until smooth, about 45 seconds.
3. CAREFULLY remove skillet from oven with oven mitts, pour batter into skillet, and return to oven.
4. Bake 12-15 minutes, or until puffy and set.
5. Remove, cool for 2 minutes, dust with 1 Tbsp. powdered sugar if desired.
