Friday, October 7, 2011

Gluten Free Friday ~ Lazy Puffy Pancakes

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

6 eggs
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!


Jenn said...

We make this too!!!! It's crazy how easy and FUN they are! We like to add strawberries and/or blueberries on top!! Whipping cream could turn it into a dessert!

Melanie said...

Hmmmm, Jenn.....wonder if I got the idea from you!?! We do now love the "Kid History" videos because of you! Thanks!