Oven Baked Fluffy Pancakes
This past week, I think I have been making too many Crêpes. If you are still on the look out for an Amazing Crêpe recipe, it is right HERE.
So when I was asked to make Pancakes for Brunch today, I was “there is no way I am spending more time behind the stove again”… 🙂
At the same moment, Audrey posted her mega recipe of oven baked pancakes and I was sold. Not only it is so easy to make, I had less to wash-up after.
I feel so lucky to have my Round Flexipan® Tray (bonCOOK™), as it is the perfect fit to make Pancakes. You will see they are monstrous and slide right off. It’s the baking pan to have that’s for sure!
And if anyone is looking for Vanilla Sugar, for me the best one I have found in years is with Tahitian Gold. If you could smell their Vanilla Sugar, it is so incredible it is taking me back home to Tahiti 100%
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Oven Baked Fluffy Pancakes
Making delicious Pancakes is one thing but achieving that level of fluffiness is almost impossible except when they are oven baked.
Ingredients
- 4 eggs
- 1/16 tsp salt
- 1 cups (250 g) milk
- 1 Tbsp Orange Blossom Water
- 1 Tbsp Vanilla sugar
- 1 cup (125 g) flour
Instructions
- Preheat oven at 350F/180F.
- Separate the egg yolks from your eggs whites with the egg separator into two mixing bowls.
- In the first mixing bowl, whip the egg whites with the salt until stiff peaks. Set aside.
- In the second mixing bowl, whisk together egg yolks, milk, orange blossom water and Vanilla Sugar.
- Slowly add the flour, mix well.
- Then, using a spatula carefully fold the egg whites into your second preparation.
- Place your Round Tray Flexipan® on the top of your medium perforated baking sheet.
- Gently pour over the preparation with your mini ladle. Each well will be almost full.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your pancakes from 15min)
- Take your pancakes out of the oven and flip them onto a serving plate. Eat right away. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 6g | Calories: 151kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 189mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Calcium: 66mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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hi these look amazing. can they successfully be heated up if made in advance? also can one freeze them?
Hi Irit, I apologies for the late reply, but here it is nonetheless 🙂 And thank you for liking this recipe and wanting to make them. So, like most things made with egg whites on the stove, I do not recommend to make it ahead of time because once cooled down you will loose that fluffiness you get in these pancakes. Of course the flavor will not be altered, it will just be more dense. So if that does not bother you I would suggest for you to make 1/2 a batch, try one out of the pan and refrigerate the rest once cooled. Please let me know how it goes and as always you may share your creations by email so I can share it on the blog (bakingwithnessa@hotmail.com) Happy Cooking! ~Nessa