Shannons Oven Pancake Recipes

OVEN PANCAKES

Oven Pancakes image

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

Ingredients

3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup butter
4 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon confectioners' sugar

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

SHEET PAN PANCAKES (OVEN BAKED PANCAKES)

Sheet Pan Pancakes (Oven baked Pancakes) image

Make your weekend mornings easier with these Sheet Pan Pancakes! EASY - Great for novice bakers. Pancakes need to be kept an eye on while being broiled/grilled. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Provided by Dini

Categories Breakfast Brunch

Time 15m

Number Of Ingredients 11

Ingredients

3 tbsp butter melted
2 cups AP flour
1/3 cup confectioner's sugar (spoon and leveled)
2/3 cup cornstarch (spoon and leveled)
4 tsp baking powder
½ tsp kosher salt (heaped tsp) (Use less if you're using regular salt)
OR 410 g of HOMEMADE PANCAKE MIX
2 large eggs (or 3 small eggs)
2 cups buttermilk
1.5 tsp vanilla
5 tbsp butter (melted)

Steps:

Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
Preheat oven to 425°F.
Sift all the dry ingredients together into a large bowl.
Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
Serve while warm with maple syrup, or pancake syrup and other toppings.

Nutrition Facts : ServingSize 1 slice, Calories 199 kcal, Carbohydrate 29 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 97 mg, Fiber 1 g, Sugar 5 g

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