Easy pancakes in the oven

"With pancake day on the horizon and many of us getting our flip on, what happens on pancake day if you’re not a flipper? Misshapen, folded, scrunched up half-cooked pancakes, more mixture in the food bin than you have left to cook with, and a grumpy household with no pancakes to eat.

So, for those of you that aren’t a flipper, don’t fret as ao.com has put together an easy alternative. Why not cook your pancakes in the oven with no flipping included. Just follow the simple steps in our video."

Step 1

Turn your oven on to 220°C (or 200°C fan) and pop an oven-safe frying pan or pie dish inside to heat up. You want the pan hot and ready for the batter later.

Step 2

In a large mixing bowl, crack in the eggs and add the caster sugar and salt. Whisk it all together until the mixture looks pale and slightly frothy. Stir in the vanilla extract now if you're using it.

Step 3

Slowly pour in the milk while whisking so it blends smoothly with the egg mixture. Then add the melted butter (or oil) and give everything a quick mix to bring it all together.

Step 4

Sift the flour into the bowl and gently whisk it in. You want a smooth batter, so mix just until there are no lumps. Try not to overmix—it’ll make the pancake tough.

Step 5

Carefully take the hot pan out of the oven (it’ll be very hot, so oven gloves are a must). Add 2–3 tablespoons of clarified butter or oil and swirl it around to coat the base.

Step 6

Straight away, pour your batter into the hot pan. You should hear a satisfying sizzle—that’s exactly what you want.

Step 7

Put the pan back into the oven and bake for 15–20 minutes. The pancake will puff up in the middle and turn golden around the edges. It should look impressive and smell amazing.

Step 8

Once it’s cooked, take it out of the oven and let it sit for a minute—it might deflate a bit, which is totally normal. Slice it up and serve warm with your favourite toppings: fresh fruit, maple syrup, or a classic squeeze of lemon and sugar.

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