Sometime in the past decade or so, a new family holiday tradition snuck up on us - oven-baked pancakes on Christmas morning. My Dad found the recipe somewhere (probably in the hunt for the elusive Finnish Pancake Recipe) and it was good enough to "stick". The original oven-baked pancakes are a fluffy, eggy dish with no sugar in the actual recipe - just in the sauce. They puff up in the oven and are really a sight to see! And all the fluff is caused by the eggs - no yeast, and not even any corn-tainted baking powder.
Here's my first attempt at a revision that might make this even friendlier.
Oven-Baked French Toast
3 lg eggs
1/2 c. whole wheat flour
1/2 t salt
1 t ground cinnamon
dash of ground clove
1/2 t ground nutmeg
1 t Torani Sugar-free vanilla syrup
1/2 c milk
2 T melted butter
Pre-heat oven to 350F and grease a medium cast iron skillet or a 2-3 qt casserole. Beat the eggs. Add the flour to the eggs slowly. Add the remaining ingredients. Pour into the greased skillet/casserole and bake for ~ 20 mins, or until the sides are high and brown and the center is puffy and cracked.
Sauce
2 T melted butter
2 T warm orange juice
Combine melted butter and orange juice.
To serve - cut at least in halves, place on plates or in bowls, top with sauce.
Assuming two servings (I ate the whole thing myself this morning- yum!), this contains about 450 Kcal, 15g protein, 28g carbs and only 5g of sugar - including the sauce! I might try this with less flour or another egg next time - most of the carbs are from the flour, and the texture might be better with less flour, anyhow.
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1 comment:
Hi, Kat! I'm glad to hear that there is something in this world you can eat. It sounds as though you hit on a good version of the recipe. We can try some of your changes at Christmas!
For the record, and to give credit where credit is due, the No-Flip Oven Pancake recipe I use is from "Better Homes and Gardens Cooking for Two" cook book.
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