An Oven Berry Pancake makes an impressive brunch dish
or dessert. One giant pancake with a lovely golden brown crust that
is bursting with lightly sweetened berries. How enticing it looks when the
sides of the pancake are folded up and over the berries and the finishing
touches are placed on top: a dusting of confectioners sugar, dollops of
softly whipped cream and even more berries. A more casual way to eat this
pancake is to simply smear the entire surface of the pancake with your
favorite jam and then roll it up like an omelet. For breakfast I like it with maple syrup or with yogurt and berries. No matter
which way you serve this pancake it is delicious and sure to please.
Oven pancakes are a little different
from the ones cooked on our stovetop. While both batters are made with a
mixture of egg, milk, butter, and flour, an oven pancake's batter is
thinner and is made by simply whizzing all the ingredients in your
blender or food processor. Stove top pancakes, on the other hand, are made
with a batter that is simply stirred together in a large bowl. Once the batter
is made, it is poured into a large heatproof skillet and placed in the
oven. As the
pancake bakes the top becomes slightly puffed and set, yet remains light in color.
This is different from the bottom of the pancake which becomes wonderfully golden
brown with crisp edges. This pancake is best
served hot from the oven.
Preheat the oven to 350 degrees F (177 degrees
C) and place the rack in the center of the oven.
Melt the butter in a heavy 10 - inch (25 cm)
nonstick ovenproof skillet.
Meanwhile in your food processor or
blender place the egg, milk, vanilla extract, flour, salt, ground cinnamon and
sugar. Process for about 45 - 60 seconds, scraping down the sides of the
bowl as needed. Once the batter is completely smooth, pour into your
skillet with the melted butter.
Bake for about 25 minutes or until
the pancake is slightly puffed and set. Remove from oven and sprinkle
the pancake with the fresh berries that have been tossed with the sugar.
Gently roll or fold the sides of the pancake over the berries and slide the pancake onto
your serving platter. Dust with confectioners sugar and serve with softly
whipped cream or pure maple syrup.
Serves 2 - 3.
Sources:
Sax, Richard. Classic Home Desserts.
New York: Houghton Mifflin Company. 1994.
Stern, Bonnie. Bonnie Stern's Essentials
of Home Cooking. Canada: Random House of Canada Limited. 2003.
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