Did you all see my Great Pancake Debacle from last weekend? Like I have mentioned in the past, I’m a busy mom and standing in front of the stove flipping pancakes just doesn’t work for me. There is always a spill to clean, a glass of milk that needs pouring, or a fight to break up that takes me away from the stove. Not only is this probably not safe, but I end up with a pile of BURNED pancakes. I’m a nice person and try to save the slightly less burned ones for my husband and children, however, that means I get the WHOPPER, burned to a crisp pancakes. Yay.
So when I saw this recipe on the ALDI website for Baked Pancake Breakfast, I knew I HAD to try it! If I could just pop the pancakes in the oven and forget about it for awhile, this would be a total game-changer.
Baked Pancake Breakfast
Go the store and buy:
- 2 tablespoons Countryside Creamery Unsalted Butter
- 1/2 cup Friendly Farms 2% Milk
- 7 Goldhen Large Eggs, divided
- 1/4 cup Aunt Maple’s Original Pancake Syrup
- 1 1/3 cup Aunt Maple’s Buttermilk Pancake Mix
- Pinch of Stonemill Essentials Iodized Salt
- 1/2 cup Happy Farms Shredded Cheddar Cheese
Here’s how to make it:
- Put butter in a square baking dish and place in to the oven. Turn oven on to 375 degrees and let it preheat. When the butter has melted remove the pan from the oven and tilt it to allow the butter to coat the bottom. (The butter will be melted before the oven completely preheats, so be sure to check on it every few minutes).
- In a bowl, beat together milk, 3 of the eggs, and syrup. Add the pancake mix and salt and mix until it’s combined.
- Pour the mixture in to the baking dish and bake for 10 minutes
- Remove the pan from the oven and break 4 eggs over the pancake batter. (3 of my eggs kind of slipped off in to the corners and one fell just below the surface. This seemed kind of odd but everything worked out in the end).
- Return to oven and bake 10 more minutes.
- Top with cheese and bake about 2 minutes (or until it melts).
- Cut in to squares and serve!
I thought this was going to be strictly baked pancake when I pulled up the recipe to make. The bottoms layer is a slightly sweet pancake square topped overhard eggs and melted cheese. It sounded kind of funky to me mixing all those flavors at first, but it ended up being so delicious! We served ours topped with syrup, a side of fruit and Season’s Choice Frozen Hash Brown Patties. A side of bacon or sausage would make it a complete breakfast. My entire family LOVED this, and my husband’s only complaint was that I didn’t make a second pan!
What are you favorite no-fuss breakfast recipes?