It’s funny how, in a marriage or partnership, both people just organically assume certain roles and responsibilities. Sometimes very specific roles and responsibilities. With Shane and I, our cooking was almost always divided down certain lines: I was the designated baker of sweets and pasta goddess. He baked the pizza and flipped the Pancakes. I made the ice cream batter, and he churned the ice cream. And so on and so forth.
Which is all to say, I haven’t had pancakes in over a year now. (There’s a larger story here, but I’m coming off a carb high and thus not quite feeling up to the task. So, another day.)
I’ve been craving pancakes off and on for a few months, and the dried blueberries from Gourmet Nuts & Dried Fruit gave me the perfect reason to dive back in. Rather than make regular old pancakes on the griddle, I decided to start off easy by revisiting my ginormous oven-baked pancake recipe. With lavender, because it’s aces with blueberries, and a topping made of cooked strawberries, strawberry syrup, and powdered sugar, because why not.
The result is hecka delicious and very filling – so much so that I could only devour half a pancake in one go!
I especially love how these baked pancakes get to crispy around the edges and on the bottom. Such a pleasant deviation from the norm.
Ginormous Blueberry Lavender Oven-Baked Pancakes
(Makes two very large, 9″ round pancakes. Serves two to three people.)
Ingredients
2 cups Bisquick
1 1/2 cups soy milk
4 tablespoons water + 3 teaspoons Ener-G Egg Replacer, whisked (or egg substitute equivalent to two eggs)
1 teaspoon dried lavender
1 teaspoon vanilla extract
1/2 cup dried blueberries
Toppings to taste (maple syrup, powdered sugar, berries, etc.)
Directions
1. Preheat the oven to 425 degrees F.
2. In a small bowl or mug, whisk the water with the Ener-G Egg Replacer; set aside.
3. In a medium bowl, combine the Bisquick, soy milk, vanilla, lavender, and egg substitute. Mix well, until no lumps remain. Stir in he blueberries.
4. Spray two 9″ round cake pans with cooking spray and pour equal amounts of batter into each pan. Bake at 425 degrees F for 20 minutes or until golden brown. Remove the pancakes from the pan and serve immediately!
