Swedish Oven Pancakes
Sheet pan pancakes with a custard-like center and crispy tops.
Servings: 6 Servings
Ingredients
- 4 large eggs
- 2 cups milk (Note 1)
- 2 tablespoons butter melted
- 1 ¼ cup flour (Note 2)
- 2 teaspoons white granulated sugar
- ¼ teaspoon sea salt
- 3 tablespoons softened butter for pan
Instructions
- Preheat oven to 400 degrees F.
- In a large mixing bowl, crack open the eggs and whisk until foamy.
- Next, add milk and cooled, melted butter. Whisk until combined.
- Next, add the flour, sugar, and salt. Whisk until combined.
- Rest the pancake batter for ten minutes.
- Grease a baking sheet with softened butter and nonstick cooking spray. Pour in the batter and place in a preheated 400 degree F oven.
- Bake for 25-30 minutes or until golden brown. Remove from the oven and cut into square slices. Serve with favorite toppings.
Notes
Note 1: Milk options - Use traditional milk, not skim, lactose-free milk, or unsweetened almond milk, which are all great options.
Note 2: Flour options - Use all-purpose flour, or gluten free flour, like Bob’s Red Milk 1-to-1 in the blue bag.
Storage: Keep leftovers in the refrigerator in an airtight container and enjoy within four days.
Reheat: Microwave leftovers for 1-2 minutes or until warm.
Nutrition Information
Serving: 6gCalories: 222kcalCarbohydrates: 25gProtein: 10gFat: 9gSugar: 5g
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