You don't have to spend your time making pancakes by standing at the stove and flipping, then putting them in the oven to keep them warm. Here are two recipes for big pancakes everybody gets to share.
This makes a marvelous brunch dish with bacon and fresh fruit. It is easy to make and fun to serve. Make sure you plan to bring it directly from the oven to the table.
OVEN PANCAKES
1/2 cup all-purpose flour, sifted
4 eggs, beaten approximately 2 minutes until lightly golden
3/4 cup milk
2 tablespoons melted butter
1/4 teaspoon kosher salt
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon almond extract
1/4 cup fresh blueberries, or use frozen thawed blueberries
After beating the eggs with an electric handheld mixer or stand mixer gradually add the flour to the eggs. Stir in the milk, butter, salt, lemon juice, zest and almond extract. Fold in blueberries. Pour batter into a greased or sprayed oven proof skillet or a 9-inch pie pan. Bake in a preheated 420-degree oven for 20 to 25 minutes or until a toothpick comes out clean when placed in the center.
Cut into wedges. Sprinkle generously with powdered sugar, and melted butter. Serves 6.
DUTCH BABY PANCAKE
3 tablespoons butter or margarine
4 eggs
1 cup milk
1 cup all-purpose flour
Confectioners' sugar
Lemon wedges
Maple syrup (optional)
Heat oven to 425 degrees. Put butter in a 10- to 12-inch oven-proof frying pan or 10- to 12-inch shallow casserole. Set pan in hot oven until butter is lightly browned, 7 to 8 minutes. Tilt the pan to be sure bottom and sides are well coated.
While butter melts, place eggs, milk and flour in a blender or food processor. Whirl until very smooth. (Or, with an electric mixer or whisk, beat eggs and flour to mix well; add milk and beat until very smooth.)
Pour batter into hot pan in oven. Bake until pancake is a rich brown and sides have puffed, 25 to 30 minutes. Sift confectioners' sugar liberally over pancake, then cut into wedges. Serve at once with lemon wedges to squeeze over individual portions or with maple syrup to taste. Makes 6 servings.
Per serving: 201 calories (48 percent from fat), 11 g fat, 163 mg cholesterol, 8 g protein, 18 g carbohydrate, 120 mg sodium.
