Oven Baked Strawberry Pancake Recipes

BAKED PANCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
• Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
• Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.

OVEN-BAKED STRAWBERRY PANCAKE

Steps:

• Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
• Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.
• Whisk together the milk, egg, melted butter, and vanilla until well combined.
• Add the milk mixture to the flour mixture and stir until just combined.
• Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly.
• Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the strawberry slices and a few chocolate chips then sprinkle with the remaining teaspoon of sugar.
• Bake for 23-25 minutes. Remove from the oven and place a few more chocolate chips on top then allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.

STRAWBERRY PANCAKES

Steps:

• Preheat and grease the griddle.
• Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.

SKILLET STRAWBERRY PANCAKE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
• Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.

STRAWBERRY OVEN PANCAKE

Steps:

• For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
• In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
• Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
• Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
• Gently fold the egg whites into the batter.
• Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
• Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
• For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
• Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
• Remove the pancake from the oven, and slip it onto a serving platter.
• Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
• Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.