My kids adore pancakes, so when I came across this recipe for a baked pancake from Lick the Bowl Good, I had to try it. Yes, it is easy in the sense that you dump it into a pan and bake it vs. babysitting individual pancakes on a griddle. The taste is pretty similar to a typical pancake, but the texture of this is more like a cake because of the thickness. Not that this is a bad thing, it's just different than a pancake. With a little homemade maple syrup and extra blueberries on top, it was devoured.
OVEN BAKED BLUEBERRY PANCAKE W/ HOMEMADE MAPLE SYRUP
(makes one 8x8 pan -- serves 4-6)
3/4 C. milk
2 Tbsp. melted butter
1 Tbsp. sugar
1 C. flour (I used half wheat flour)
2 tsp. baking powder
1/4 tsp. salt
1/4 c. blueberries, optional
Preheat oven to 350. Lightly grease 8x8 baking dish. In large mixing bowl, combine milk, melted butter and egg. Add sugar and gently stir in flour. Carefully stir in baking powder, salt & flax if using. Fold in blueberries if using. Pour into prepared dish and bake for 20-25 minutes.
Homemade Maple Pancake Syrup
2 C. white sugar
1/2 C. brown sugar
1 C. water
1/2 tsp. maple flavor extract
1 tsp. vanilla extract
In a saucepan, combine the sugars and water. Bring to a boil and cook for about 3 minutes. Remove from heat and stir in maple and vanilla flavorings. Let cool and serve at room temperature. Store in a sealed container in refrigerator. Be aware that it might crystallize if not sealed tightly.