Lemon and Butter Oven Pancakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 19th 2014 edition. By: Blaise Doubman 

Pancakes without the mess and hassle…
Blaise Doubman

Pancakes are a “comfort food” to me – something that brings me back to my childhood. When I was younger I would walk with my Great-Grandma Flora down to my Grandma Barbra’s house every single day to eat pancakes. Rain, snow, sleet, hot weather…it didn’t matter. Every day we were there eating pancakes for lunch. My Great-Grandma Flora would be over the moon that, in the future, New Castle would have a restaurant named “Stacks”! I remember us talking at the kitchen table about opening a “pancake restaurant”. (Only jokingly of course – I was only 6 or 7 at the time.) And I’m sure my Grandma Barbra thought she was already owning and operating a pancake restaurant at the time – right there in her own house! My Grandma Barbra and I still reminisce about those “good old days” and how much we both miss them…

The one thing I’m sure my Grandma Barbra doesn’t miss though – the mess that comes along with making pancakes! It can be a mess flipping them in the skillet (or on the griddle) one by one until all of them are made. Splattering batter everywhere, standing by the hot stove waiting for each to be done, not knowing when they are “ready” to flip and hearing everyone complain about being hungry…or is that just me!? My solution? Oven pancakes! They are quick, easy and delicious! Stir up the batter, pour it into the prepared pan, throw it into the oven and within 20 minutes you will have delicious pancakes all hot and ready at once to serve with the topping of your choice!

Lemon and Butter Oven Pancakes

These aren’t your typical pancakes – and with one look (and taste) you will know the difference. This recipe is a spin on the “Dutch Baby” pancake (a “custard” type pancake that is made in one pan and then cut into squares – usually a cast iron skillet). I made this recipe in a glass baking dish – which would really be the best option to use. These are best served hot, right out of the oven, and topped with butter and pure maple syrup. Although a topping of powdered sugar and fresh fruit wouldn’t be bad either! Store any leftovers in the refrigerator. These will keep for about 3 days when chilled.

4 tablespoons butter
1 ½ cups all-purpose flour
6 eggs
1 ½ cups milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Squeeze of fresh lemon juice
Pinch of salt

Start by preheating your oven to 400 degrees F.

Place the 4 tablespoons of butter into a 9×13-inch baking dish and place it into the oven, while the oven is preheating. (This will melt the butter and bring the dish up to temperature.)

Next, combine the all-purpose flour, eggs, milk, ground cinnamon, vanilla extract, fresh lemon juice and salt in a large bowl and whisk well to combine.

Once the oven is preheated, remove the dish with the melted butter and carefully swirl it around to make sure the butter coats the bottom of the entire dish evenly.

Pour in the pancake batter, carefully, right into the middle of the dish.

Place in preheated oven for 20 minutes or until puffed up and golden. The sides will rise up out of the pan – which is normal, and really something worth witnessing!

Remove from oven and cut into squares and serve hot with the topping of your choice.