Baked Pancake Recipe

Name: Baked Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup unbleached white flour; Pinch salt; 1 tablespoon sugar; 1 teaspoon baking powder; 3 large eggs; 1 cup milk; 1/2 teaspoon vanilla extract, optional; Confectioners' sugar; 1 or 2 tablespoons lemon juice, optional; Stewed or macerated fresh or dried fruit, optional

Servings: persons

3 tablespoons butter
1 cup unbleached white flour
Pinch salt
1 tablespoon sugar
1 teaspoon baking powder
3 large eggs
1 cup milk
1/2 teaspoon vanilla extract, optional
Confectioners' sugar
1 or 2 tablespoons lemon juice, optional
Stewed or macerated fresh or dried fruit, optional

1
Preheat oven to 450 degrees.
2
Put butter in a nonstick or well-seasoned 12-inch skillet and place in oven; when butter foams, remove skillet from oven.
3
In a large bowl, combine dry ingredients.
4
In another bowl, beat eggs well, then add milk and vanilla, if you're using it, to eggs.
5
When oven is hot, whisk egg mixture into flour mixture and combine well, but do not overbeat.
6
Pour into skillet.
7
Bake 20 minutes, or until pancake is puffy and lightly browned.
8
Sprinkle with confectioners' sugar, add lemon juice and fruit if you're using them; serve immediately.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup unbleached white flour, Pinch salt, 1 tablespoon sugar, and more.

Yes, Baked Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Pancake

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