In the Kitchen (Oven-Baked Buttermilk Pancakes)

Pancakes are a breakfast favorite at our house but standing over a griddle pouring and flipping pancakes makes it tiresome.  I found this recipe on Trisha's blog and pancakes have never been easier. They taste just as good when they're square instead of round!

Here's what you'll need for 4-6 servings of fluffy pancakes from the oven:

1 egg, beaten
1-1/2 c. buttermilk
3 T. oil
1-1/2 c. all purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
cinnamon and sugar to taste

Save yourself a separate bowl by first mixing the egg, buttermilk, and oil in your mixing bowl.  Next add the flour, sugar, baking soda, baking powder, and salt but don't stir until all dry ingredients have been added.  Stir until just mixed, but lightly lumpy (be sure to break up any clumps of baking powder and soda).

Spread batter evenly in a greased and floured (use Baker's Joy or Pillsbury Baking Spray!) 15x10 jelly roll pan.  Sprinkle with cinnamon-sugar to taste.  Bake at 350 degrees for 16-18 minutes, until top springs back when lightly touched and edges are lightly golden. 

Cut into squares...

  and serve with butter and pure maple syrup!

Enjoy and remember Romans 14:17!

*I double this recipe and bake it in one Ecko 17x11x1 pan.  There are rarely any leftovers!

**Be prepared to make these at a moment's notice by keeping powdered buttermilk in your fridge.  Just mix it with water and --voila--buttermilk!  I use Bob's Red Mill Dry Buttermilk Powder or Saco Cultured Buttermilk Blend Powder. 

This recipe is Lil' Chunkers approved!