I wasn’t sure what I was in the mood for to have for dinner tonight… I kinda wanted pancakes, and I do really like my oatmeal pancake recipe… which I’ll get around to posting on here at some point… but I wanted something a bit different.
Enter, the baked pancke.
This was super easy… and it’s set up for a single serving. I used about a 4-5 inch corningware dish. Use whatever oven-safe container you have…. even a cast-iron skillet, especially if you want to do multiple servings. The recipe below is based on larger recipes that I modified down.
What you need:
1/4 cup milk
pinch ground nutmeg
1 Tablespoon vanilla flavored protein powder
1/4 cup pancake or all-purpose baking mix (what I used)
1 teaspoon butter
mix the egg, milk, salt and nutmeg (use fresh ground if you have it!) really well. I used my Magic Bullet for this. Then stir in the protein powder and baking mix. If you don’t have a mix, use 1/4 teaspoon baking powder and 1/4 flour of your choice. You can skip the protein powder if you want, or if you use unflavored, put in a dash of vanilla extract, or if you want a bit of sweetness some SF vanilla flavored syrup.
Let this rest while you crank of the oven to 450 degrees (I used my toaster oven). Put your baking dish in the oven while it heats. After about 10-15 minutes, take it out (carefully) and put in the butter. I splurged here, you could just use a no-stick spray too, but use butter flavored or plain, not something like the olive oil ones. Then pour the batter in to the baking dish.
Pop this in the oven for about 15 minutes. If your doing 2-3 servings, go for about 18 minutes, if you do a large batch (you could multiply this out by six to get up to 8 servings and cook in a 9×12 pan) go for 20-22 minutes.
The picture up top shows you what it looks like coming out of the oven. For my single serving, I scooped it out of the dish and put it on a plate.
You could do all sorts of toppings for this… originally I was going to do a mix of maple syrup and blueberry jam… but wanted something not so sweet. I took about a tablespoon of yogurt, mixed in about a teaspoon of low-fat cream cheese and about a teaspoon of black cherry preservers. Stirred this up really good and poured over the top.
I will be making this again… next time I may try putting fruit on the bottom of the baking dish, or inside the batter… we’ll see.
Oh, and I suppose I may even try it for breakfast some time…