Monday, November 12, 2012

The easiest way to make pancakes ever- Baked Pancakes

The easiest way to make pancakes ever. This will change your life. Seriously!
We love pancakes for breakfast (or dinner). Having a nice breakfast is one of the things camping is all about. But camping is also about relaxation, so sometimes it’s hard to force myself to have the long, luxurious, yummy breakfast I know we’ll all enjoy because making pancakes is a little time-consuming. We take our electric griddle, so it’s not hard to do pancakes…but some days I just wanna be lazy. You know? 
And with Hunter having allergies to wheat, dairy, and eggs, his pancakes are extra-special! Having pancakes usually means at least an hour in the kitchen. I have to cook Hunter’s first so as not to contaminate the griddle, but that means his are usually cold and have to be microwaved before we can eat. In other words pancakes= yummy headache!
But, NO MORE! Do you hear me, griddle? No more. You are officially retired from pancake making!
Thanks to Lynn’s Kitchen Adventures, I tried this tip last night. I can honestly say, I will never make another round pancake again! And the best part was, I had two pans going in the oven at once. All the pancakes were ready at the same time! Do you know how long that’s been?
All you do is make your normal pancake batter… whatever special boxed mix recipe your heart desires.
Pour your batter into a buttered 13x9 inch pan, or even a buttered cookie sheet (just be sure it has edges… they don’t have to be deep). Whatever you have in your camper. Your size pan will really depend on your amount of batter. Last night, I made about 3.5 cups of batter in a 13x9 inch pan. Next time, I will divide that into two 13 x 9 inch pans. The pancakes were great, but very thick. Hunter’s mix only made about 2 cups, and I poured his into an 8 x 10 inch pan. I could have probably done his in a 13 x 9. Lynne’s rule of thumb was 2 cups mix to one 13 x 9 pan.

***UPDATE*** I tried this on well-oiled cookie sheets last night. That is THE. WAY. TO. GO! 3.5 cups of batter worked perfectly on 2 large cookie sheets. These pancakes were the perfect combo of moist and crispy. They were truly like real pancakes in thickness. Delish!

Bake at 375 for about 10 – 15 minutes, depending on your oven. You’ll know they’re done just like a cake (which is, well, kinda what you’re making… a Pancake cake!). When your toothpick or knife pulls out clean, it’s done.
Yes, I know. They don't look beautiful. But they taste good. And that's what matters!
 Gluten free pancakes are never pretty, right?
These are in a 13 x 9 pan. 

This last step is important, IF you care how your pancakes look. I mush mine anyway, so I truly didn’t care. If you want pretty pancakes, without ragged edges, let it cool before you cut it. If you’ve got hungry kiddos salivating beside you, go ahead and cut it!
I have to say, these turned out SPECTACULAR!  Especially Hunter’s. Wheat /egg/dairy free pancakes have always come out looking misshapen and funky. These were gorgeous! They actually turned out  so well, I will probably double the recipe and let this be my new allergy-friendly cake recipe from now on.

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