Raspberry Hazelnut Pancake Bake

Check out our newest creation, the Raspberry Hazelnut Pancake Bake!

Prep

Cook

Category: Breakfast
Seasons
Tags:

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

  1. 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.
  2. Mix flour, baking soda, salt, and sugar in a large bowl.
  3. Make a well in the center and add milk, Oakdell eggs, and oil. Mix together until incorporated.
  4. 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.

Watch Video

https://youtu.be/0whi7d3UD8E