When I think of pancakes I think of large round fluffy pancakes stacked on top of each other and cooked on a hot fry pan.
Well our family have learnt, thanks to our Finnish Au Pair, that pancakes can also be cooked in the oven and topped with jam and cream - and they are delicious! For those of you who like me are challenged when it comes to flipping pancakes, this recipe is great because there is zero flipping necessary.
Prep 35 min (including resting time) // Cook 30 min
1 tsp salt
3 tbs sugar
1 litre milk
1 tsp baking powder
Whipped cream and jam to serve
Preheat the oven to 200 degrees, line a baking tray with baking paper and set aside.
Melt the butter on the stove (or in microwave) and leave to cool.
Crack the eggs into a bowl and lightly whisk.
Then add half the milk to the bowl and whisk.
Place the flour in a bowl and add the baking powder, salt and sugar, and mix well.
While whisking the eggs and milk, gradually add the flour mix to the bowl a little at a time and whisk well.
Pour in the rest of the milk and whisk well together.
Add in the cooled melted butter and whisk well.
Leave the batter to rest for 30 minutes.
After 30 minutes pour the batter into the prepared baking tray, place in oven and bake.
Remove from the oven and let cool slightly. Cut into squares and top with jam and cream and enjoy!