Puffed Oven Pancake with Summer Fruit

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup (2 ounces/60 grams) all-purpose (plain) flour
  • 2 tablespoons granulated sugar
  • 1/3 cup (3 ounces/80 milliliters) milk
  • 3 eggs
  • 1/4 cup (2 ounces/60 grams) unsalted butter
  • 2 firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced
  • 1 1/2 cups (6 ounces/185 grams) raspberries or blackberries
  • About 2 tablespoons confectioners' (icing) sugar
  • Lemon wedges, optional
Directions
  • Preheat an oven to 425 degrees F (220 degrees C).

  • In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside.

  • In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness. Remove from the heat and scatter with the berries.

  • Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes.

  • Remove the pancake from the oven and sift confectioners' sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side.


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