Oven Baked Pancakes

One of my readers wrote to me about how she wanted a less oily pancake than what came out of the skillet. She tried baking them in the oven and had great results. I finally tried it and am happy to say it's an excellent option! The finished pancakes are much less oily and cook through really well. I can bake a whole tray in a lot less time than it takes to bake the same amount in a skillet or a stove top griddle.
I tried a few thicknesses of batter: thin, medium and thick. To thin out the batter I added a little water to the assembled batter. Try different thicknesses to see which you prefer.

Directions:

• Use the recipe from my previous post [1] with your choice of starter [2] and last feeding flour.
• Line a baking pan with parchment paper.
• Spoon or scoop batter onto the paper.
• Flatten into shape with the scoop or spoon.
• Bake at 350 degrees for 8-15 minutes.

I flipped them at about 8 minutes but I'm not convinced flipping is necessary.  The pancakes in these photos are 100% teff using a teff starter and more teff flour for the last feeding.

Parchment paper in the pan
 
Pancake batter pressed into shape

 

    
Oven baked

These pancakes were easy to slice, toast
and use like an English Muffin

 

                                                                                                                 Teff pancakes, sliced, toasted with fermented mackerel.

 

www.food-medicine.com [3]