German Oven Pancakes Recipe
|1/2 cup||all-purpose flour, sifted|
|3||eggs, lightly beaten|
|2 tbsp||butter, melted|
- Preheat oven to 450F. (Convection oven at 425F - the pancakes rise even higher on the convection setting).
- Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, one spoonful at a time. Ensure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.
- Lightly spray a 9"-11" oven-safe skillet with cooking spray. Pour batter in the skillet. Bake 12-18 minutes, just until the edges are golden. Check pancakes at the 12 minute mark.
- Top with fruit granola, yogurt, powdered sugar, syrup, toasted almonds or fruit butters. Drizzle with caramel, chocolate syrup, honey or maple syrup.
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