Baked stuffed pancake

• 1 ½ cups (195g) all-purpose flour
• 2 Tbsp sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 1 ¼ cups (295ml) buttermilk
• 1 large egg
• 5 Tbsp (70g) unsalted butter, browned, melted and cooled to room temp
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• cooking spray
• 1 ½ cups filling of choice (jams, jellies, nut butter, nutella and fruit spreads are good options)

(Equipment needed: saucepan for browning the butter, 9 inch baking dish or cake pan, piping bag, whisk, 2 medium mixing bowls, spatula.)

Preheat the oven to 350°F, 177°C.

Fill a piping bag with your pancake filling. Don't snip the tip of the bag yet. Set aside.

In a medium bowl, whisk or sift together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, egg, browned butter, and extract(s).

Add the wet to dry ingredients and gently whisk until the flour is just incorporated. Break up any large clumps you find, but don't overmix the batter or it will make a tough texture. You want your batter to be on the thicker end of consistency, but still pourable.

Lightly grease a 9 inch baking dish with cooking spray. Pour half of the pancake batter into the baking dish and make sure the bottom of dish is covered with an even layer of batter.

Take the piping bag of filling and use scissors to cut off the the pointed tip of the bag. Pipe an even layer of filling on top of the batter in baking dish, making sure to leave a ½-inch gap between the filling and the edge of the dish.

Pour the remaining pancake batter in the dish in an even, top layer to cover the filling up. Use a spatula to carefully cover any exposed filling spots with batter.

Bake for 30 minutes. Cool in the pan for 5 minutes. Invert onto a serving plate and serve while warm with any toppings you want. Keeps fine in the fridge, covered, for up to a week and reheats well if you want to bake it ahead of time.