SUNNY'S EASY BAKED AND LOADED PANCAKE WITH LEMON MAPLE GLAZE
Provided by Sunny Anderson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
- Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
- Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
- For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.
SUNDOWN OVEN PANCAKE
An oven "pancake" that puffs up in the pan to form a shell for crispy vegetables and Cheddar cheese. Nice for a brunch.
Provided by keen5
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees.
- In 9" pie pan, melt 1 tablespoon of butter in oven.
- Meanwhile, in small bowl stir together flour, milk, eggs and 1/4 teaspoon of salt.
- Pour into pie pan with melted butter.
- Bake for 12 to 15 minutes, or until golden brown.
- Meanwhile, in 10" skillet melt 2 tablespoons of butter.
- Add remaining ingredients, except cheese.
- Cook over medium heat, stirring occasionally, until vegetables are crisply tender (12 to 15 minutes).
- Sprinkle 1/2 cup of cheese in bottom of pancake; top with vegetable mixture.
- Sprinkle with remaining 1 cup of cheese.
- Return to oven; continue baking for 5 to 7 minutes or until cheese is melted.
Nutrition Facts : Calories 402.9, Fat 26.8, SaturatedFat 16, Cholesterol 177.4, Sodium 679.6, Carbohydrate 23.6, Fiber 2.2, Sugar 4.2, Protein 18.6
FOUR-FLAVOR SHEET PAN PANCAKES
Bake four kinds of pancakes on one sheet pan -- no flipping required! Preheating the oven to 500 degrees F may seem scary, but it mimics the heat of a hot cast-iron griddle, giving you an instant rise and golden brown color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
- Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
- Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
- Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
- Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
- Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
- Serve the pancakes with maple syrup and whipped cream.
OVEN PANCAKES
Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything.
Provided by Jennifer Madigan
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
- Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
- Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.
Nutrition Facts : Calories 264 calories, Carbohydrate 25.8 g, Cholesterol 154.3 mg, Fat 14.5 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 136.4 mg, Sugar 9.8 g
GERMAN OVEN PANCAKES
Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
- In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
- Lightly spray a 9"-11" oven-safe skillet with cooking spray.
- Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g
SHANNON'S OVEN PANCAKE
This is the perfect lazy weekend breakfast, which bakes up puffy and beautiful! Spices can be easily omitted or added according to your personal taste. Be creative and serve with your favorite toppings! Feel free to experiment with any combination of your favorite spices such as nutmeg, ginger, cloves, apple pie spice, allspice, etc.
Provided by Shannon
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir white sugar and 1 tablespoon brown sugar together in a small bowl. Stir flour, cinnamon, pumpkin pie spice, and salt together in a separate bowl with a whisk.
- Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes.
- Sprinkle remaining brown sugar over the melted butter in the cake pan.
- Beat eggs, milk, vanilla extract, and almond extract together in a larger bowl with an electric mixer; stir into the flour mixture until you have a smooth batter. Pour the batter over the butter and brown sugar in the cake pan. Sprinkle white and brown sugar mixture over the batter.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 27.1 g, Cholesterol 132.3 mg, Fat 6.3 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 78.8 mg, Sugar 10.9 g
OVEN PANCAKES
I got this recipe from my sister who got it from a recipe exchange party. I think the official name is Dutch Babies.
Provided by Experimenter
Categories Breakfast
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place butter on 13x9 inch pan. Mix all ingredients together. Pour batter on top of boiling butter. Cook 15-17 minutes.
Nutrition Facts : Calories 250.9, Fat 12.7, SaturatedFat 6.8, Cholesterol 167, Sodium 121.5, Carbohydrate 26.4, Fiber 0.6, Sugar 8.6, Protein 7.8
SUNDOWN OVEN PANCAKE
Steps:
- 1. Heat oven to 425. In 9" pie pan melt 1 Tbsp butter in oven. 2. In a small bowl stir together flour, milk, eggs and 1/4 tsp salt. Pour into pie pan with melted butter. Bake for 12 to 15 minutes or until golden brown. 3. In 10" skillet melt 2 Tbsp butter. Add remaining ingredients except cheese. Cook over medium heat stirring occasionally until vegetables are crisply tender (12 to 15 minutes). 4. Sprinkle 1/2 cup cheese in bottom of pancake, then top with vegetable mixture. Sprinkle with remaining 1 cup cheese. Return to oven and continue baking for 5 to 7 minutes or until cheese is melted.
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
BAKED PANCAKES RECIPE (FREEZER MEAL)
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
- Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
- (If freezing, follow directions above recipe.)
PUFFY OVEN PANCAKES
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.
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