Although I love pancakes, I find the cooking process tedious and frustrating. I can only cook one at a time in the skillet, so I have to choose between serving several people at once or making sure that some pancakes are fresh. So, I started making them all as one large sliceable pancake. This is much simpler and easier than traditional cooking. This method allows you to cook the whole batch of pancake batter at once in the oven. Then, it is sliced and served as a cake. It’s almost a pan-cake, I suppose.

OTHER TOPPING IDEAS FOR PANCAKES

Your oven pancakes don’t need to be “cinnamon swirl”. You can use any of your favourite pancake toppings. These are other pancake topping options:

  • Bananas
  • Walnuts and Pecans
  • Chocolate Chips
  • Coconut
  • Peanut butter
  • Blueberries
  • Strawberries
  • Bacon
  • Lemon zest

USE YOUR FAVORITE PAINT BATTER

This recipe is for a basic pancake batter. However, you can use it with any other pancake batter. You can use it with any recipe or your favourite pancake mix.

USE A OVEN-SAFE SKILLET

This recipe requires that you use an oven-safe skillet. This means that there are no plastic handles or Teflon coating. Both cast iron and stainless steel will work. A sheet pan can be used to do the same oven baking.

CINNAMON SWIRL PANCAKE

To ensure everyone has a hot, fresh slice of pancake simultaneously, cook all your pancakes in one large oven pancake.

Prep time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Each serving: 2 slices

INGREDIENTS

  • 1 cup all-purpose flour ($0.10)
  • 1.5 tsp baking flour ($0.04)
  • 2 Tbsp sugar ($0.02)
  • One cup of milk ($0.40).
  • 1 large egg ($0.24)
  • 4 Tbsp butter* divided ($0.44)
  • 1 tsp vanilla extract ($0.28)
  • 1/4 tsp salt ($0.01)
  • 1 teaspoon cinnamon ($0.10)
  • 2 teaspoons brown sugar ($0.08)

INSTRUCTIONS

  • Preheat the oven to 425oF
  • Combine the flour, baking powder and sugar in a large bowl.
  • Mix the milk, egg and vanilla in a separate bowl. Add 2 Tbsp butter.
  • Mix the wet ingredients in the dry ingredients bowl. Stir until all is well combined. Allow the batter to rest for five minutes. While the batter is resting, make the cinnamon swirl mixture.
  • Mix 1 tablespoon of butter with the cinnamon, brown sugar, and 2 teaspoons of water. Keep the cinnamon mixture aside. This will make the cinnamon swirl in your pancake batter.
  • To a 10-inch oven-safe skillet, add 1 tablespoon of butter. Heat the butter in a skillet over medium heat until it starts to foam and sizzle. Spread the butter with a brush all over the skillet.
  • Place the pancake batter in the skillet. Spread the cinnamon mixture on the pancake batter. Then, use a spoon to swirl the cinnamon around the pancake batter.
  • Bake the skillet in the preheated oven at 425oF for 18 minutes or until it is puffy in the middle and lightly golden on the edges. You can bake the pancake with a browner top by switching to the broil setting. ).
  • Cut the pancake into eight pieces, and then serve.

NOTES

If you are using unsalted butter, increase the salt to 1/2 teaspoon.