My G-ma was a great cook for most of her life. One summer she taught ma how to bake what everyone in our family called “G-ma Bread.” Though I have tried many times I have not been able to recreate her bread.

G-ma liked to take a recipe from a cook book and change it little by little until it was just the way she liked it. The problem: she never wrote her new recipes down. Not that you could recreate her exact dish if she had written it down. Her favourite measuring units were a pinch, a dash, and a dollop.

What are oven pancakes, you might ask. They are a crazy-looking bubbly pan of baked goodness. My recipe for oven pancakes is adapted from G-ma’s basic recipe for oven pancakes. (I usually make a half batch for our little family.)

Oven Pancakes
1/4 cup butter
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 cup milk
4 eggs
1 teaspoon salt
1/2 teaspoon nutmeg

Preheat oven to 425 degrees.
Melt butter in 9×13 pan.
Combine flours and milk. Add salt and nutmeg.
Beat the eggs lightly and blend into the mixture.
Carefully pour into pan with melted butter.
Bake for 20-25 minutes.

G-ma always made apricot syrup. My mom likes them with powdered sugar. Randall likes regular syrup. I prefer fresh berry compote. These hearty pancakes can stand up to anything you can dish out.


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