Introducing….the deep dish pancake!
I love pancakes, especially those with a little batter left in the middle. I’ve been playing around with this concept for a few weeks now and created several variations. It’s kind of a cross between a pancake and cake! (Mazen calls it “cake” : ) )
The desire to create this pancake started because I wanted pancakes on a preschool morning when we didn’t have much time. I made the batter (with our Great Harvest Mix) but after getting delayed with a certain toddler who didn’t want to put on his outfit, I didn’t have time to cook the pancakes on the stove top. So I poured the batter into a dish and microwaved it until it was done in the middle. The result was delicious, and Mazen loved it!
Now you won’t get some of the browning that you’d get with stove-top pancakes, but that’s the compromise for very few dishes to do. You could also bake this in the oven, although I’m not sure of cooking times. Just set the temp around 350* and watch for the middle to set.
The next week I made a pumpkin version!
Delicious topped with melted Barney Butter and chia sprinkles.
I tried it a third time with my own DIY batter for those of you who don’t have access to the Great Harvest mix.
Deep Dish Pancake
- 1/3 cup whole wheat pastry flour
- 1 tbsp oats
- 1 tsp ground flax
- 1 tsp baking powder
- Pinch cinnamon
- Pinch kosher salt
- 1/3 cup + 1 tbsp milk
- 1/2 tsp maple syrup (optional)
Mix dry then add wet. Be careful not to over mix! Pour into a greased microwave-safe dish and microwave on high for 1 minute to 1 minute 30 seconds. Since microwaves vary, keep your eye on it!
Nutrition made with whole milk and maple: Calories 240 // Fat 5g // Pro 7g // Fiber 7g // Sugar 6g
Dig in and enjoy!
And lastly, it’s great with any and everything on top. Like baked apples and peanut butter!