These fluffy oven-baked pancakes are a delightful breakfast treat, featuring a golden puffed crust and a sweet, creamy topping.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before placing the batter inside for even cooking.
In a medium mixing bowl, lightly beat the eggs.
Use a whisk to incorporate air into the eggs for a fluffier texture.
Add the flour and milk to the eggs and whisk until smooth.
Gradually add the flour to avoid lumps in the batter.
Place 1 tablespoon of butter in each of two 9-inch glass pie plates and melt in the oven.
Swirl the melted butter to coat the bottom evenly.
Pour the batter evenly into the prepared pie plates.
Divide the batter equally to ensure even cooking.
Bake in the preheated oven for 10 to 15 minutes, or until the pancakes are puffed and golden brown.
Keep an eye on the pancakes towards the end of the baking time to prevent over-browning.
Remove from the oven and spoon fresh fruit into the center of each pancake.
Use a variety of fruits for a colorful presentation.
Sprinkle with brown sugar and dollop sour cream on top.
Serve immediately for the best texture and flavor.
