Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.
Farm & Larder oven pancake batter
2 tablespoons butter
Farm & Larder raspberry preserves
1. Preheat oven to 425°. Set a large oven-safe skillet over low heat, and melt butter.
2. Pour Farm & Larder pancake batter into buttered skillet and transfer to oven. Bake for 20-25 minutes, until edges are golden and pancake is cooked through in the middle. Remove from oven, cut into wedges and top with preserves.