Egg Pan Buttermilk Pancakes
Ingredients
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1 cup all-purpose flour
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1 tablespoon sugar
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2 teaspoons baking powder
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¼ teaspoon baking soda
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⅛ teaspoon salt
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1 cup buttermilk
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2 tablespoons melted unsalted butter
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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spatula
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liquid measuring cup
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cooling rack
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June Oven
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June Egg Pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Make the batter
In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the dry ingredients and add the buttermilk, melted butter, egg and vanilla extract. Whisk until the batter just begins to come together. Be careful not to overmix the batter, lumps are ok.
medium bowl
measuring spoons
measuring cups
whisk
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
⅛ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk
1 large egg
2 tablespoons melted unsalted butter
¼ teaspoon vanilla extract
liquid measuring cup
Spray the June Egg Pan
Spray the June Egg Pan with nonstick cooking spray or brush each well with melted butter.
June Egg Pan
nonstick cooking spray
Fill the egg pan
Fill the egg pan wells with the pancake batter, about ¼ cup in each. Use all the batter, dividing it evenly between all 6 wells.
Start baking the pancakes
Place the egg pan on the middle shelf of the oven and bake 7 minutes, until the pancakes appear cooked through and are beginning to brown around the edges. June will notify you when it’s time to flip the pancakes.
Flip the pancakes and return to the oven
Carefully remove the egg pan and place on a heat proof surface. Keep the oven hot using the button below. Using a rubber spatula, gently flip each pancake.
spatula
cooling rack
Finish baking the pancakes
Return the egg pan to the oven and bake the pancakes until golden brown on both sides, 5 minutes more.
Serve the pancakes
Remove the egg pan from the oven and place it on a cooling rack. Using a rubber spatula, gently remove the pancakes from the egg pan and transfer to plates or a serving platter. Serve hot with butter, syrup, and fresh fruit if desired.
