Oven Pancakes

Growing up, we often had guests over on Sunday evening after church. This was a quick, easy and tasty dish that we often served our guests. I LOVE oven pancakes. I know there are other names for these as well but I'm not sure what they are. Enjoy this fast and tasty meal for breakfast, lunch or dinner. If you have leftovers, they do heat up well.

Place ½ (or maybe ¼) stick butter in 2 round cake pans* in preheating oven. 425-450 degrees.

In a blender mix together:
1 cup flour
1 cup milk
4 eggs

Once butter in pans is melted, pour half of the mixture in each pan and bake for 25-30 minutes.

Fruit Topping
½-1 bag of berries/fruit (my favorite is blueberries!)
Cornstarch (1 T/cup of liquid)

Mix about 1 T cornstarch with some water and a little sugar. Slowly add to fruit mixture…don’t add too much or it will become too thick. Cook until fruit is cooked through and you should end up with a nice semi-thick fruity sauce.

*If possible, it's better to use the shiny cake pans (not the non-stick ones). The edges of the pancakes can "grab" the sides better if it's NOT non-stick. They'll grow taller and turn out better overall. If you only have non-stick, it's okay to use them, they just won't have the really lovely, tall crust that they may have otherwise.