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Puffed Oven Pancakes

Puffed Oven Pancakes

  • 3 jumbo or extra large eggs
  • one-half cup all-purpose flour
  • one-half cup milk
  • one-fourth tsp. salt
  • one-fourth tsp. cinnamon
  • one-fourth cup orange marmalade
  • 3 cups fresh fruit (such as sliced strawberries, blueberries, raspberries, etc.)

Lightly spray six 5” individual baking dishes, 4.5” pie plates, or 10 oz. custard cups with nonstick cooking spray. Set aside.

In a medium bowl use a wire whisk or electric mixer to beat eggs until combined. Add flour, milk, cinnamon and salt and beat until mixture is smooth. Immediately pour batter into prepared baking dishes. Bake in a 400° oven for 20-25 minutes or until puffed and well browned.

Meanwhile in a small saucepan melt the orange marmalade over low heat. To serve, top pancakes with fruit and spoon the melted marmalade over fruit. Serve warm.

Option for one large oven pancake: Place 2 Tablespoons of butter in a 10” oven-proof skillet and place in a 400 degree oven for 4 minutes or until butter melts. Prepare recipe above and pour into the hot skillet. Bake for 20-25 minutes or until puffed and brown. Serve as above.

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