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yums.

Oven Pancakes

I’ve mentioned before how I like to pamper myself by making breakfast on weekend mornings. This past Sunday, I took the time to enjoy this lovely oven pancake. The preparation is super simple and requires very little manual labor, but the final result tastes like you’ve put way more effort than you actually did. You mix together a few ingredients that you probably have in your kitchen right now, pour it into an oven-safe pan, and toss it in the oven for about 15 minutes, et violà, an oven pancake with crispy edges and softer puffy areas, with the light eggy taste reminiscent of a crêpe.

Then comes the fun part, the toppings!! The possibilities are endless: fresh fruit, powdered sugar, maple syrup, honey, yogurt, whipped cream, toasted nuts, chocolate chips… I don’t know about you, but just thinking about all the possible combinations of the above makes me incredibly happy! I have more fun accessorizing my pancakes now than dressing up my Barbies when I was 7 (and I really really enjoyed dressing my Barbies).

One of our favorite toppings is toasted coconut and almonds. I toast them in a pan on medium low heat until they are golden brown and the sweet and nutty aroma fills your apartment, rousing even the sleepiest of sleepyheads (who would usually rather sleep well into the afternoon). Make a big batch and save it to enjoy with your ice cream, yogurt, or cereal!

This time I dressed up my pancake with toasted coconut and almonds, a handful of fresh blueberries, banana slices, and a healthy drizzle of maple syrup.

Oven Pancakes

from Steamy Kitchen
makes 1 large oven pancake, about 2 servings for a light breakfast… though to be honest, I have been known to eat one all by myself…

1/2 cup all-purpose flour, sifted (though I have plopped in my flour without sifting without detrimental consequence to the pancake)
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter, slightly cooled
1 tablespoon sugar
1/4 teaspoon (or pinch) of salt

  1. Preheat the oven to 450F.
  2. Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt, and sugar.
  3. Gradually add the flour to the egg mixture, a bit (spoonful) at a time. Whisk to incorporate the flour until just combined, do not over-mix or your pancake will not be as light.
  4. Lightly spray a 9-11 inch oven-safe skillet (I have a 10 inch) with cooking spray. Pour the batter into the skillet. Bake in the oven 12-18 minutes, until the edges are golden. The pancake will start puffing at about the 10-12 minute mark.

* Once removed from the oven, the pancake will deflate a bit, but that’s OK.

* Remember at all times that the entire skillet is hot from the oven, so if you are going to grab the pan (i.e. to move it to take a picture of your lovely puffy pancake) REMEMBER TO USE HEAT PROTECTION (of course I did not, so I burned just a few small spots on my palm and fingers, and the first thought in my head was not “oh crap, I have burned my hand” but rather “oh crap, if I can’t hold a pipetman and do experiments this week I’m in deep poop”).

Toasted Coconut and Almonds

Some amount of coconut (sweetened is what I usually use because it’s the easiest to find in my grocery store)
Some amount of sliced almonds

  1. Place coconut and almonds in a skillet large enough so that the coconut and almonds are in a thin layer and there is enough room to move them around. Heat the pan to medium low heat.
  2. Stir the coconut and almonds frequently, every 30 seconds or so. They will start to brown and give off a delicious smell after 5-8 minutes. Once this begins, everything in the pan will start browning more quickly so stir frequently for even browning.
  3. Remove from heat and transfer to a plate or bowl to cool. Once cooled, the toasted coconut and almonds will get crunchy. Yum.
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