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Oven-Baked Pancake for Mother’s Day Breakfast

Oven-Baked Pancake

Makes about 4 to 6 servings

Ingredients:
2 tablespoons butter
1/2 cup (4 ounces) milk
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine grain sea salt

Toppings: confectioners’ sugar, whipped cream, fresh fruit, butter, maple syrup, nut butter, etc.

Directions:
1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie plate, then set it aside.

2. Melt the butter in a small bowl, then set it aside.

3. Whisk the milk, egg, and vanilla extract together in a medium-size mixing bowl. Stir in the melted butter.

4. Whisk the flour, sugar, baking powder, and sea salt together in a small bowl, then add this mixture to the egg mixture and gently stir everything together until just combined—the batter will be a bit lumpy. Do not over-mix.

5. Let the batter rest for 5 minutes. (The batter will thicken slightly). When the batter has finished resting, gently pour it into the greased pie plate, using a spatula to spread the batter out so that it covers the bottom of the pie plate.

6. Bake the pancake in the preheated 375 degree Fahrenheit oven for 20 — 25 minutes, until the edges are just starting to brown and the internal temperature reaches 190 to 200 degrees Fahrenheit (88 to 93 degrees Celsius).  If you don’t have an instant read thermometer, then use the toothpick test—it is done if a toothpick inserted in the center comes out clean.  Remove the pancake from the oven and let it cool for 5 minutes before adding your desired toppings and serving.