Fluffy pancakes in the oven

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 355, total fat 15 G., saturated fats 8 G., proteins 7 G., carbohydrates 47 G., fiber 1 G., cholesterol 73 mg, sodium 340 mg, sugar 14 G.

If you're looking to impress your family with unique pancakes for breakfast, this recipe is for you! These large pancakes are so fluffy that a couple will be enough for everyone. Plus, they're baked in the oven, so you don't have to stand over the stove with a spatula. For a stunning presentation, top the pancakes with whipped cream and berries, just like a cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. cake flour
6 tablespoons powdered sugar
4 tsp baking powder
1 teaspoon coarse salt
2 and 1/4 cups milk
110g (8 tbsp) unsalted butter, melted and cooled, plus extra for serving
1 tsp vanilla extract
2 large eggs, separate the whites from the yolks + 4 whites
0.5 tsp cream of tartar
Maple syrup, for serving
Whipped cream, for serving
Fresh berries, for serving
Special equipment: small (20 cm) non-stick oven-safe frying pan; medium (25 cm) non-stick oven-safe frying pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, powdered sugar, milk, eggs, cream of tartar

Cooking the dish according to the recipe:

Place baking sheets in the upper and lower thirds of the oven and preheat to 450°F (230°C). Lightly spray one small (8-inch) and one medium (10-inch) skillet with cooking spray (or lightly brush with melted butter).
In a large bowl, combine the flour, powdered sugar, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, vanilla, and egg yolks until smooth. In another large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold the milk mixture into the flour mixture until smooth. Using a spatula, fold one-third of the beaten egg whites into the batter. Then gently fold in the remaining beaten egg whites until fully incorporated (do not overmix).

Place 3 cups of batter in a small skillet and the remaining batter in a larger skillet. Cover each skillet with a lid (or foil). Bake in the oven, rotating the skillets halfway through, until the pancakes are cooked through and golden brown, 15–17 minutes.
Place a larger pancake on a serving platter and top with a smaller pancake. Generously drizzle the stack with syrup and top with whipped cream and berries. Serve with butter.

Categories:

recipe / Oven / Breakfast / Calorie content of prepared meals / Bakery / Desserts / Cakes / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

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