Custardy Oven Pancake

May 3, 2011 § 2 Comments

Custardy Oven Pancake with Mixed Berries and Bacon

This past weekend I indulged in my favorite meal and made Brunch. I was looking through the May 2011 issue of Sunset Magazine and came across this recipe for a Custardy Oven Pancake with Mixed Berries. Anything that involves brunch immediately has my attention and when pancakes and berries are included it’s impossible to get my mind off of it. Needless to say, I rushed out and got all the ingredients I didn’t already have on hand and began baking.

This Pancake was a beautiful cross between a decedent dessert and a light and airy souffle. My husband was totally impressed by the flavors and I can’t wait for some of you to try this recipe and be just as satisfied as I was.

Custardy Oven Pancake with Mixed Berries

4 large eggs

5 1/2 Tbsp honey, divided

1 tsp lemon zest

3/4 tsp salt

1 cup flour (I used All-purpose Gluten Free flour and added 1/2 tsp on Xanthum Gum)

2 1/2 cups milk

2 cups raspberries or blackberries, divided

1/4 cup butter, cut into chunks

1 lb. strawberries, hulled and sliced (or use any favorite fruit)

1. Set an ovenproof 12-in. frying pan in oven and preheat oven to 425 degrees. Whisk eggs, 1/4 cup honey, and the lemon zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.

2. Puree 1 cup raspberries in a food processor until smooth. Strain; discard seeds.

3. Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry puree over batter in wide ribbons. Reduce heat to 400 degrees and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

4. Combine strawberries and remaining 1 cup raspberries and 1 1/2 tsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.

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