Lavon'S Baked Pancake
Lavon's Baked Pancake is a fluffy, souffle-like dish with a golden top, perfect for breakfast or brunch. Serve warm with syrup, fruit, and powdered sugar for added sweetness.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Melt margarine in a 1-quart casserole dish.
- Mix together eggs, flour, and milk until smooth.
- Pour the batter into the melted margarine in the casserole dish.
- Bake for 30 to 45 minutes until the top is slightly brown and appears like a fallen souffle.
- Cut into portions and serve warm.
- Top with syrup, fruit, and sprinkle with powdered sugar as desired.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter. If you're out of margarine, you can substitute with butter or a plant-based alternative. To add flavor, consider incorporating vanilla extract or a pinch of cinnamon. This dish pairs beautifully with the Old Kentucky Corn Pudding for a hearty breakfast.
Serving Suggestions
Serve your baked pancake warm, topped with a dusting of powdered sugar and a drizzle of syrup for sweetness. Fresh fruits like berries or sliced bananas make excellent toppings that enhance flavor and nutrition. This dish also pairs well with crispy bacon or sausage for a complete breakfast experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for around 10 minutes until warmed through. Adding a sprinkle of powdered sugar before serving can refresh its appearance.
Nutrition & Diet Analysis (per serving)
Each serving of Lavon'S Baked Pancake contains roughly 563 calories, with 7g protein, 130g carbohydrates, and 3g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of protein.
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. However, the texture may be denser. To maintain a lighter pancake, consider using a blend of whole wheat and all-purpose flour.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace milk with almond milk, soy milk, or any plant-based milk of your choice. Additionally, use a dairy-free margarine or coconut oil in place of the margarine for a completely dairy-free version.
What can I do if the pancake doesn't rise properly?
If your pancake doesn't rise, it may be due to under-mixing or using old eggs. Ensure your oven is preheated correctly and consider adding a teaspoon of baking powder to the batter for extra lift. The appearance should resemble a fallen souffle when done.
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).