It’s almost Easter! I have very fond memories of Easter from my childhood – egg hunts, going to church on Easter morning (I did not, however, enjoy the floral print dresses and MASSIVE bows that I was forced to wear every year), beautiful spring weather, the Easter bunny – who, by the way, I swear I saw hopping across the yard a few different Easters while I was growing up #theEasterbunnylives.
Easter is one of those holidays where food is kind of a big deal. A special dinner is prepared and the whole family sits down and eats together. So I am dedicating this next week to sharing delicious Easter recipes with you that you can bring to your family’s dinner table on this wonderful Holiday!
Throughout my childhood, I always remember my parents making an extra-special-delicious Easter breakfast. So the first recipe I am going to share with you this week is a SUPER easy baked pancake that is perfect for Easter morning!
So I feel like every sane person living on this earth loves pancakes. They are just delicious…fact. BUT – they are kind of a massive pain in the butt to make. Anything that you have to make in batches ends up being pretty tedious. Especially if you are cooking for two adults and a few little kiddies. This baked pancake is the perfect solution to that problem.
All you do is mix up the batter, dump it into a greased baking sheet, and bake for ten minutes. Slice and serve.
Say goodbye to the work of making pancakes and say hello to your two step breakfast future.
If you want to make these pancakes even more delicious, you can top them with my super simple Berry Orange Compote!
This compote is pretty much as easy as it gets people, dump some berries into a pan, add a few extra ingredients, boil the mixture, done.
You can make this compote the night before to simplify your morning even more!
I like to top these pancakes with the Berry Compote and maple syrup, but you can skip the syrup if you prefer. I just can’t imagine eating pancakes without maple syrup – so I go with the combination of the two.
Here’s the thing about these pancakes – you don’t have to use the batter recipe I used. You can use anything you want. If you have a family favorite, use that. If you love using a boxed mix (Aunt Jemimah is what I grew up eating, and it’s probably still my favorite pancake ever), go for it. I used half whole wheat flour in this recipe to lighten it up a bit, but you can do whatever you want as long as the amount of batter is about the same.
If you do want to go ahead and use whole wheat flour, the pancake will have a little bit of a different texture than what you are used to. Still delicious, but a little different.
The main point of this recipe is the amazing shortcut of using a baking sheet and not having to make 5 batches and babysit every little pancake as it cooks in your pan.
So in the spirit of Easter, I’ve decided to tell you a little Easter story from my childhood with each post this week!
When my brothers and I were little, my family was BIG on the Easter egg hunts…it was up there with Christmas morning. We loved it. So my parents basically went all out every year. My mom would even write notes to us that were from the Easter bunny. How we never recognized her handwriting, I have no idea. We would come downstairs and sit there in shock and awe (even though it happened every year) as we were handed a sheet of computer paper with a note from the Easter bunny written in pastel sharpie. Usually the note would follow the format of how great of kids we were, how much the Easter bunny loved us, and then some instructions on where he hid the eggs. So I don’t know how close your relationship with the Easter bunny was, but we got personal notes…just sayin’.
What are some of your favorite Easter memories?
- For the pancake batter:
- 1 and ½ cups 2 % milk
- ¼ cup white vinegar
- 1 cup flour
- 1 cup whole wheat flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- ¼ cup butter, melted
- For the compote:
- 1 cup each of blackberries, blueberries, and quartered strawberries
- Zest and juice from 1 orange
- 1 tablespoon honey
- 1 tablespoon sugar
- ¼ teaspoon vanilla
- Pinch salt
- 1 tablespoon lemon juice
- Preheat your oven to 375 degrees
- For the pancakes:
- Combine the milk and vinegar together in a bowl and let sit for 5 minutes to let the milk "sour"
- Combine all the dry ingredients together in a large bowl: flour, whole wheat flour, sugar, baking soda, baking powder, and salt
- Whisk the egg and butter into the "soured" milk until combined
- Add the wet ingredients to the dry ingredients and whisk until smooth
- Spray a baking sheet with cooking spray and pour the batter in
- Pick up the baking sheet a few inches from the counter and drop it. Repeat this process until the batter is spread in an even layer
- Place in the preheated oven and bake for 10 minutes, or until you can pierce the center with a knife and it comes out clean
- For the compote:
- While the pancake is in the oven, add your blueberries, blackberries, and quartered strawberries to a small pot. Zest and juice an orange and add the two to the berries
- Add the honey, sugar, and salt and bring the mixture to a boil
- Let it boil for five minutes, mash the berries with a potato masher, and let simmer for an other few minutes
- Stir in the lemon juice and vanilla
- Serve immediately or store in the fridge in an airtight container
- Slice the pancake, top with the berry compote and maple syrup (optional)
- *We used a pizza cutter to slice our pancake, and it worked super well*
- *We used a blood orange for the compote just because we had a few extra laying around, but any kind of orange will work*
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Base pancake recipe adapted from http://allrecipes.com/recipe/fluffy-pancakes-2/