Recipe courtesy of Tori Ritchie
Recipe courtesy of Tori Ritchie
Watch how to make this recipe.
Puffed Oven Pancake with Summer Fruit
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- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 8 g
- Cholesterol
- 153 mg
- Sodium
- 57 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 8 g
- Cholesterol
- 153 mg
- Sodium
- 57 mg
Ingredients
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.
