I love pancakes. I have always loved them. I remember when I was younger and couldn’t flip them around. They always broke but I didn’t care. My friends cared! They didn’t want to eat the pile of pancake strands I served.
Today I’ve learned to flip them with a spatula. Ovenbaked are the easiest though because they cook themselves. Even if regular pancakes cooks fast the ones in the oven are more conveniant.
For dinner I made oven baked blueberry pancake. I used fresh blueberries because frozen ones makes the pancake too loose while it cooks. I also used oatmilk so it’s good for all of you that don’t tolerate cows milk.
I never cook from recepies (normally) and I can’t give you amounts on the ingredients. Or I can tell you I use 4 eggs for this pancake. I mix them with milk and flour until the batter gets the texture of a thin white sauce. I put lots of butter at the bottom of the oven tin I’m using. That gives a fuller taste and it prevents the pancake from sticking to the tin.
I added blueberries to the tin and baked the pancake for 20 minutes at 210 C.
Serve with lingonberry jam.