We love pancakes in my little household and we have them frequently, but when I’m on my own on a rare weekend morning, it seems a bit of a palaver to make them just for myself. As much as I love them, I just can’t be bothered to babysit them ten seconds at a time. This oven-baked version is a perfect compromise, to fling in the oven and forget about. Cooking this big pancake this way means it rises brilliantly, so you get more pancake for less effort, and that’s something I can definitely get on board with. It’s easy to upscale to feed a crowd, or slice it into wedges like a pizza, stack it up, and slather it in butter, syrup, or a pile of berries with a light dusting of icing sugar.
First set your oven to 180°C/160°C fan/gas 4 and lightly grease a
Quickly – so your oil doesn’t start to smoke – peel your bananas and pop them in the large cup of your bullet blender, or the jug of a standard blender. Add the milk, flour, baking powder and cinnamon, and blend to a smooth batter.
Carefully remove the tin from the oven, and pour in the batter, scraping out the jug with a plastic spatula or spoon to get every last delicious drop. Return the tin to the oven and bake for 15 minutes, until risen and golden.
Remove from the oven and allow the pancake to cool for a couple of minutes, so it firms up slightly, else it might fall apart when you try to remove it! Run a knife around the edge to release any sticky bits, and gently lift out of the tin.
The cooked pancake will keep in the fridge for 2 days, wrapped or stored in an airtight container, but it is best eaten immediately. Warm through to serve – 90 seconds in the microwave ought to do it. Serve with butter, jam, syrup or a pile of fresh berries.
© Jack Monroe, 2020