I love pancakes. However, they are comfort food and I do not have them frequently. They are not exactly the healthy breakfast I adhere to.
Also, flipping them one after another on the stove top takes forever. So, why not bake a huge pancake instead?
Especially when the weather is hot.
Below is a recipe that I will perfect in the future and make healthier. For now, this is experiment "pancake 001".
Expect the next recipe to incorporate fiber in the dough, less sugar in the filling and some flaxseed and chia seeds.
Pancake experiment 001
Ingredients:
1 cup pancake mix (such as Krusteaz, Buttermilk)
¾ cup water
3 eggs
butter (1/4 of a stick, or 2 Tbsp)
2-3 Tbsp jam of your choice
Instructions:
Heat the oven to 425°F. Generously grease a pan (mine is 10'' by 13''). Just before pouring the pancake batter, add a few pieces of butter to the empty pan and put the pan in the oven to melt the butter.
Mix the eggs with the water and then incorporate with the pancake mix. Pour in the pan onto the melted butter and bake for 14-15 minutes. If the edges are burnt, cut them out. Cover the pancake with the jam and roll tightly. Cut into pieces to serve.
I love pancakes but I can make them only on weekends, when I have time to perch myself by the pan and flip a pancake after pancake for more than half an hour.
Well, recently I tried a pancake hack: I decided to bake the pancakes. Get these in the oven and forget about flipping! Also, the cooking time is shorter. Now I can make my pancakes on a workday morning.
For this quick experiment, I used the pancake mix Krusteaz (see picture below).
However, you can assemble your own pancake mix. Try this simple recipe from Early Retirement Extreme:
If you start only with the dry pancake ingredients (flour + baking powder or ready-to-use, store-bought mix such as Krusteaz), then follow the directions below to assemble the batter for approximately 24 small pancakes:
- 4 eggs
- 2 cups pancake mix
- 2 cups water
Combine the eggs with the water (I mix these with a fork). Sift the pancake mix on top. Spray two 24-cup muffin pans with PAM, distribute the batter evenly between the muffin cups. I used a bit less than ¼ cup per portion.
Bake at 400°F for 15 minutes or less.
Enjoy! I served my mini pancakes with some low-sugar strawberry jam and a few cashews on top.
If there any leftover pancakes, refrigerate and warm up in the microwave later.
