by Anne Brodgesell

Created on: February 14, 2009   Last Updated: February 21, 2009

This is the most delightful, delicious, lick the pan kind of oven pancake ever.

Decadent Delicious Cranberry Caramel Oven Baked Pancake (this recipe can easily be doubled - the recipe below fed three).

Preheat oven to 400 degrees

Lightly butter the sides of a 9 X 13 pan.

5 tbsp butter

6 tbsp brown sugar

3 large eggs

1 cup milk

1 cup all purpose flour

1 tsp vanilla extract

3 tbsp sugar

1 cup fresh cranberries (you can also use frozen)

In a sauce pan combine the butter and the brown sugar. Cook over medium heat until the sugar has melted and it is smooth (stir often). Add the cranberries and cook two more minutes (f the cranberries are frozen, cook and stir for five to eight minutes.

Spread this mixture in the bottom of a 9x13 pan.

Mix the eggs, milk, flour, vanilla and sugar. Mix (or whisk) until batter is smooth.

Carefully pour the batter over the cranberry layer. Don't worry if you don't cover alll of the cranberries. Cook at 400 for approximately 20 - 25 minutes. The sides should be puffy and golden brown. The pancake won't be a convential shape. It will have hills and gullies but will flatten somewhat when removed from the oven.

To serve, cut into pieces, squirt on some fresh lemon juice and top with confectioners sugar.

This is absolutely the best oven pancake my family has ever tasted! I hope you enjoy it too!

Variations:

Instead of sprinkling with confectioners sugar, sprinkle with cinammon or vanilla sugar.

Sprinkle cocoa with the confectioners sugar

Add some lemon or orange zest to the batter

Add pecans to the brown sugar butter syrup

Add blueberries, or apples instead of cranberries. If using apples, you need to cook them in the brown sugar butter mix long enough to soften them.

Add dried cranberries or cherries to the brown sugar butter mix

Sprinkle coconut over the top before baking

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