As promised in my previous post on coconut oil, here is my recipe for oven pancakes (a.k.a. puffed oven pancakes, baked pancakes, Dutch babies, german pancakes, etc.).
This is the recipe for one batch, but with my teenage boys, and the fact that even the picky ones like this and the leftovers, I’ve been making 7 batches for the 7 of us. I do 4 batches at a time in my blender (my old blender could only fit 3), then while those are cooking I do 3 more. A single batch I make in one pie pan, but I put 3 batches at once in a 9×13 pan (they are a little thicker, but some of us prefer it that way). Here I’ve got an enchilada pan I’m putting 2 batches in. You should see when we have company and I use the 4 batch pan, too. Hooray for double ovens.
Here’s the recipe for 1 batch:
1 to 2 tablespoons coconut oil
1/2 cup flour (I use whole white wheat)
1/2 cup milk (or other liquid)
dash of vanilla
1/4 teaspoon salt
topping (we typically do canned peaches with the juice, and for some, powdered sugar)
oven: 400 degrees
Put the coconut oil in the pan and allow to melt in the oven. You may want to turn down your oven because coconut oil melts already at 76 degrees, but you’ll have to remember to turn it up again. Watch it if you leave it high. Take it out partly melted and let it finish melting on the counter while you do the rest.
Put the rest of the ingredients in a blender and give it a whirl. Doesn’t need a lot, it’s just the easiest way to mix it. You may have to scrape the flour off the insides and give it another whirl.
Pour into pan with the melted oil.
Bake 20-25 minutes, or until it looks nice and browned.
We have had a problem with it sticking to the pan, though (just with the coconut oil, not when we have used margarine or butter), so let me know if you figure out how to solve that problem (we’ve tried spraying the pan first, too). It’s still the breakfast that is received best in my house.