Time 23m Yield 6 pancakes Number Of Ingredients 5 Steps:
Heat oven to 450 degrees F. In blender or bowl, blend together eggs, milk, flour, and salt. Melt butter in 9x13 pan in oven. Remove pan from oven. Pour in batter. Return to oven and bake (without peeking) for 18 minutes. Pancake should be very high and puffy. Remove from oven and cut into 6 large squares. Serve immediately.
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.
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.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside. Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn’t burn, about 5 minutes. Pour the batter into the baking dish with the melted butter. Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
More about “puffy oven pancake or hootin annies recipes”
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners’ sugar. Serve with lemon wedges and, if desired, syrup and raspberries.
