Sunday nights are greatly anticipated around here because of our traditional dinner of pancakes, eggs, and sausage, but last Sunday I just didn't want to go to the trouble of individual grilling and taking orders for chocolate chip, blueberry, strawberry, banana, or some combination of the three. I had a vague recollection of hearing about a puffed pancake that is baked in the oven, so I pulled out a few cookbooks and quickly researched this giant oven pancake.
It was SO easy, and it uses more eggs than flour, which is great, because making gluten free pancakes for a crowd can be costly. You can still add toppings after you cut it into squares, but we just used syrup and a sprinkling of powdered sugar.
Lazy Puffy Pancakes
1 cup milk
1 cup GF flour (I used rice, tapioca, potato ~ I think less rice flour would be better, as it is a bit heavy for this batter)
1/2 - 1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
3 Tbsp butter
Pre-heat oven to 375 degrees. Place the 3 tbsp of butter in a 9x13 baking pan and let melt in oven. Whisk together remaining ingredients. Remove the hot, buttered baking pan from oven and pour pancake batter into it. Bake for 25-30 minutes. Cut into squares and serve warm.
So easy when you're feeling lazy!