Oven Pancakes

My G-ma was a great cook for most of her life. One summer she taught ma how to bake what everyone in our family called "G-ma Bread." Though I have tried many times I have not been able to recreate her bread.

G-ma liked to take a recipe from a cook book and change it little by little until it was just the way she liked it. The problem: she never wrote her new recipes down. Not that you could recreate her exact dish if she had written it down. Her favourite measuring units were a pinch, a dash, and a dollop.

What are oven pancakes, you might ask. They are a crazy-looking bubbly pan of baked goodness. My recipe for oven pancakes is adapted from G-ma's basic recipe for oven pancakes. (I usually make a half batch for our little family.)

Oven Pancakes
1/4 cup butter
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 cup milk
4 eggs
1 teaspoon salt
1/2 teaspoon nutmeg

Preheat oven to 425 degrees.
Melt butter in 9x13 pan.
Combine flours and milk. Add salt and nutmeg.
Beat the eggs lightly and blend into the mixture.
Carefully pour into pan with melted butter.
Bake for 20-25 minutes.

G-ma always made apricot syrup. My mom likes them with powdered sugar. Randall likes regular syrup. I prefer fresh berry compote. These hearty pancakes can stand up to anything you can dish out.

Enjoy.

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