Can any moms relate to this with me? Consequently, I do whatever I can to already have breakfast ready or even better, prepare it the night before because giving my kids a boxed breakfast isn’t the healthiest for them. Enter baked pancakes! I love this. I only wish that I had thought of it sooner. I bake them the day before. They are wonderful warmed in the oven or toasted. But the kids also love them at room temperature.
My recipe is below, but you can also use your favorite pancake recipe. Just make your pancake batter like you always do, but instead of heating your skillet, turn on the oven to 350 degrees. Grease and pour your batter into a 9×13 pan. If you want thinner “pancakes” you could use two cookie sheets. Just make sure they have four sides. You don’t want your batter to drip off! I like the 9×13 pan because it looks kind of like a cake when it’s done and I only have to wash one pan. I can also cut the “pancakes” in squares and then slice in half. This way I can even use leftovers for cute little peanut butter and jam sandwiches. My kids LOVE these!
This is the recipe that my mom used when I was growing up, but I’ve modified it a little. I use whole wheat flour. You will get the lightest pancakes if you use soft white winter wheat. I use my WhisperMill to grind my own. Where my mom used sugar and oil, I use honey and butter.
“An American Homestead” Favorite Pancakes
4 cups whole wheat flour (soft white winter wheat is best)
2 1/2 Tbs. baking powder
2 tsp. salt
1/2 cup butter (1 stick)
4 cups milk
3 large eggs
1/4 cup honey
Combine flour, baking powder, and salt. Cut in butter using a pastry blender until pieces are pea size or smaller. Make a “well” in the center. Pour in milk, eggs, and honey. Gently mix together until ingredients are just combined. Pour into a greased 9×13 baking pan. Bake at 350 degrees for 30 – 45 minutes or until a toothpick inserted in center comes out clean.
If you have never “cut in” butter, this is what it should look like. It’s pretty easy with a pastry blender. Kids love to help do this too. It’s so fun for them. My Grandma taught me how to do this when making pie crust. It’s always something that I have loved doing. Just push your pastry blender down through the butter to the bottom of your bowl. Your butter will be cut by the blades. Lift and repeat. You may need to scrape the butter off the sides of your pastry blender if it gets clumped there. I like to turn my bowl as I go because it helps me work the butter into all of the flour. When all of the pieces of butter are pea size or smaller, you’re done “cutting in”.