February 21 is National Sticky Bun Day! I have an incredible sweet tooth, so the prospect of this day was both exciting (Yay! Sticky buns!) and daunting (Uh oh! I will eat all of the sticky buns!). So I decided to do a search for healthier alternatives. While a couple of recipes seemed promising, they still may way too many sticky buns for one person – especially one with very little self-control regarding sweets.

The alternative? Tweak a recipe that I already use and do more of an ode to sticky buns than the real thing. This recipe is based on one from Betty Crocker to make what they call a puffy oven pancake, but is what I would call a Dutch baby.

Ode to Sticky Buns Oven Pancake

1. Set oven to 400 degrees. While the oven is heating, insert an 8-inch cast iron skillet or pie pan inside and melt 1 1/2 tablespoons butter.
2. While oven is heating, combine until just moistened (batter will be lumpy)
   • 2 large eggs, beaten
   • 1/2 cup flour
   • 1/2 cup milk
   • 1/4 teaspoon salt
3. Once batter is combined, remove skillet from oven and brush melted butter across bottom and up sides to prevent the batter from sticking.
4. Sprinkle the bottom of the pan with cinnamon and brown sugar. Add nuts – traditionally pecans or used but I had walnuts, so that’s what I used. I also don’t always measure, so I just put in what I thought looked good. I would guess less than a teaspoon of cinnamon, about a tablespoon of sugar, and a half cup of nuts, but you can adjust to how much you like each.
5. Pour the batter over the cinnamon-sugar-nut mixture and bake 25 to 30 minutes. This will get super puffy in the oven, so don’t panic. I usually like to take it out when the top still looks moist, otherwise the bottom may become overdone.
6. Remove from oven and loosen pancake with a pancake turner if necessary. Flip onto a serving plate, slice and serve immediately.

Hope you enjoy!

Debra