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I like to bake a pancake in the oven, instead of in a frying pan atop the stove. The basic recipe is the same (flour, milk, eggs, butter, salt; mix, pour into a roasting pan, bake in the oven at medium heat) but since one uses all of the batter at once, it ends up being thicker.

However, it seems that every single time I do it, after about half the time in the oven or maybe ten minutes, rather large air bubbles start to form as the batter begins to set. At that point I usually reach in with a knife to pop them, but I'd like to be able to avoid that.

What can I do to reduce the chance of those air bubbles forming in the first place?