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
- 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.
- 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
- Once batter is combined, remove skillet from oven and brush melted butter across bottom and up sides to prevent the batter from sticking.
- 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.
- 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.
- Remove from oven and loosen pancake with a pancake turner if necessary. Flip onto a serving plate, slice and serve immediately.
Hope you enjoy!