I love oven pancakes. They seem special and out of the ordinary, but so easy and simple to make. Over the holidays we had family staying with us and I whipped up these puffed, buttery, light and airy delights.  You know what makes this recipe? It’s the vanilla! Good quality vanilla. You’ll taste the difference.  Madagascar/rum vanilla extract was the perfect buttery companion to these dutch babies. My favorite is that no syrup is needed. Just squeeze a little lemon over the top and dust with some powdered sugar and maybe some fresh fruit and you're good to go!  

-2 cups milk
-4 eggs
-2 teaspoon Madagascar?rum Vanillapura extract
-1 1/3 cups all-purpose flour
-4 Tablespoons granulated sugar
-1/2 cup butter ( I think you could get away with ¼ cup and be fine)
-1 lemon and powdered sugar (for garnish)

-Place 1/2 cup butter in a 9×13 heavy glass baking dish.
-Set baking dish (with butter) in the oven and preheat to 400 degrees.
-In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
-When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
-Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
-Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
-Serve immediately!



I notice that you are using a pan, rather than a glass baking dish. Is one better than the other? Benefits?

— Kris Macdonald