Jean Kiraly'S Oven-Baked Pancakes
Jean Kiraly's oven-baked pancakes are fluffy, golden, and perfect for a quick breakfast or brunch, appealing to all ages with their simple, comforting flavors.
Ingredients
Instructions
- Preheat the oven and prepare 2 round cake pans or a 10 x 13-inch pan.
- In a bowl, beat the eggs and add the salt and sugar.
- Stir in the flour and milk until the batter is smooth.
- Melt the margarine and pour it into the batter, mixing well.
- Pour the batter into the prepared pans.
- Bake in the oven until golden and puffed, about 20 minutes.
- Serve hot with toppings of your choice.
Tips & Substitutions
For a fluffier texture, beat the eggs until they are frothy before adding the other ingredients. You can substitute the margarine with butter for a richer flavor or use a non-dairy alternative if needed. If you want to add a twist, try incorporating vanilla extract or a sprinkle of cinnamon into the batter for added warmth. Adjust the sugar according to your taste if you're adding sweet toppings.
Serving Suggestions
Serve these oven-baked pancakes hot with a variety of toppings such as fresh fruit, maple syrup, or whipped cream. They pair beautifully with a side of crispy bacon or sausage for a hearty breakfast. For a lighter option, consider a dollop of yogurt and a sprinkle of nuts. You can also browse more American recipes for complementary dishes.
Storage & Reheating
To store leftovers, let the pancakes cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For reheating, pop them in the toaster oven for a few minutes or microwave them for about 30 seconds to warm them up without losing their fluffiness. You can also freeze them for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Jean Kiraly'S Oven-Baked Pancakes contains roughly 390 calories, with 3g protein, 34g carbohydrates, and 28g fat. It is a good source of vitamin C (15% of the Daily Value), iron (13% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 2039mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may result in a denser pancake. Consider adding a little extra milk to maintain the desired batter consistency. Whole wheat flour adds a nutty flavor and additional nutrients.
How can I make this recipe dairy-free?
To make this recipe dairy-free, simply replace the milk with a non-dairy alternative such as almond, soy, or oat milk. Additionally, use a dairy-free margarine or coconut oil instead of regular margarine. This way, you can enjoy delicious pancakes that fit your dietary needs.
Can I make the batter ahead of time?
It's best to bake the batter right after mixing for optimal puffiness. However, if you need to prepare ahead, you can mix the dry ingredients and store them separately from the wet ingredients in the fridge. Combine them just before baking for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).