Baked Pancakes with Berries and Cinnamon

I am always on the lookout for new pancake recipes.  This is one I found at Women's Health and I decided to try it on Sunday morning.  It takes almost an hour and a half from the time you start it to the time you can sit down to enjoy it, as the batter has to rest for an hour before it bakes, so it isn't something I would have time for on a busy weekday morning.

But it is very easy and we really liked it. It is also filling and satisfying as each serving has one whole egg in it.  As a matter of fact, it is almost more like an omelette than a pancake.

I can see all kinds of possibitities here for variations. You could use any fruit spread or jam you like for this recipe. You could also arrange a thinly sliced banana over the fruit spread before folding. Or you could use sliced peaches or fresh berries too.  Glazed peaches or apples in butter and sugar would also be really nice if you wanted to extend it to brunch and use the extra P+.

I think peach jam and sliced fresh peaches would be delicious.. or canned and drained sliced peaches would be a very good second choice.

The recipe calls for oat flour, and I didn't have any in the cupboard, so I put 1/3 cup of quick oats in the bottom of the blender jar and pureed them, before adding the rest of the ingredients.  It seemed to work just fine.  I might not bother buying oat flour now that I have tried this.

I topped each serving with a dollop of fat free vanilla yogurt and another sprinkle of cinnamon.

I am offering the recipe as I made it up, and with my own nutrition information calculations as well.

Baked Pancakes with Berries and Cinnamon
Makes 4 servings

• 1/3 cup oat flour
• 1/2 cup fat free milk
• 4 eggs
• Dash of Salt
• 2 Tbs butter
• 1/4 tps ground cinnamon
• 3 Tbs berry fruit spread, warmed

1. Preheat the oven to 375°F.
2. In a blender, combine the eggs, milk, flour, and salt. Process until smooth, about 15 seconds.
3. Remove to a medium bowl, cover, and let rest for 45 to 60 minutes at room temperature.
4. Heat 2 tablespoons of the butter in a 9" oven-safe skillet over MEDIUM heat and cook until frothy.
5. Pour in the egg-flour mixture.
6. Place in the oven and bake until puffy and set, 14 to 16 minutes.
7. Remove from the oven and sprinkle with the cinnamon.
8. Spread the warmed fruit spread over the pancake and any other fruit you are using. 
9. Using a spatula, fold the pancake in half (or roll it up) and slide it onto a platter.
10. Slice into 4 pieces and serve.

Per serving.
Weight Watchers P+ = 5.
Calories 183; Protein 8g; Carbohydrate 12g; Fat 11g; Fibre 1g.

Grind quick oats in the blender to  make oat flour.

Add the milk, eggs, and salt to the oat flour and mix well.

Pour the mixture into a medium bowl, cover, and set aside on counter for one hour.

 

Melt the butter in an oven-safe skillet.

Use a high-enough heat that the butter will become frothy, but be careful not to burn it.

Pour the batter into the pan and put it into a hot oven for 16 minutes.

While the cake bakes, gently melt the fruit spread.

It will be puffy when it comes out of the oven.

But may fall a bit after it comes out.  Sprinkle with cinnamon....

And cover with fruit spread.  If you are adding other fruit, place it on half the cake at this point.

Run your spatula around the edges to loosen and then fold in half.

Cut into 4 slices.

Serve with yogurt and a bit more cinnamon. 

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