Raspberry Hazelnut Pancake Bake
Check out our newest creation, the Raspberry Hazelnut Pancake Bake!
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 2 Oakdell Cage Free Eggs |
| 6 tbsp raspberry jam |
| 4 tbsp hazelnut spread |
| 1 1/2 cups all-purpose flour |
| 1 tsp baking soda |
| 1/2 tsp salt |
| 3 tbsp sugar |
| 2/3 cup whole milk |
| 2 tbsp vegetable oil |
Raspberry Hazelnut Pancake Bake Directions
- Preheat oven to 350º F. Spray 9x11 pan with non-stick cooking spray. Place jam in a small bowl and microwave for 30 seconds or until softened. Place hazelnut spread in a small bowl and microwave 30 seconds or until softened.
- Mix flour, baking soda, salt, and sugar in a large bowl.
- Make a well in the center and add milk, Oakdell eggs, and oil. Mix together until incorporated.
- Pour batter in prepared pan. Dollop jam and hazelnut spread on top and swirl with a spoon. Bake for 10-15 minutes or until the center is firm.
