Oven Pancakes
Photo: Jengod, CC BY-SA 3.0
Oven pancakes give you one thick, fluffy pancake from a single skillet, with no standing at the stove flipping batches. The batter gets its lift from baking powder plus a splash of apple cider vinegar reacting with baking soda, so it is stirred in last and poured into the pan immediately. A hot 450°F oven does the rest, and a clean toothpick tells you it is ready.
Instructions
Heat the oven to 232°C (450°F). Oil an 8-inch oven-safe skillet so the batter will not stick.
In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar.
Add the milk, vegetable oil and vanilla to the dry ingredients and stir until the batter is well mixed.
Stir in the apple cider vinegar and mix well. Pour the batter into the prepared skillet right away, since the vinegar starts reacting with the baking soda as soon as it goes in.
Bake at 232°C (450°F) for 18 to 20 minutes. The pancake is done when a toothpick inserted in the center comes out clean. Serve it straight from the skillet.
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