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Berry Pancake Recipe 

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This is one of those dishes that makes an impressive breakfast or brunch dish but is also excellent as an after dinner dessert. Oven pancakes are different from the ones we cook on our stovetop. For one thing, while both batters are made with a mixture of egg, milk, butter, and flour, an oven pancake batter is thinner and also contains ground cinnamon and vanilla extract.  

This pancake batter begins by simply whizzing all the ingredients in your blender or food processor, pouring the batter into a large heatproof skillet, and then baking it in the oven. As the pancake bakes the top becomes slightly puffed yet it remains light in color. On the other hand, the bottom of the pancake becomes wonderfully golden brown and crisp. You can serve this pancake different ways. I like to sprinkle the baked pancake with lightly sweetened berries and then fold the sides of the pancake up and over the berries. The finishing touch is a dusting of confectioners sugar. Another way to eat this pancake is to simply smear the entire surface with your favorite jam and then roll the pancake out of the pan like an omelette. This pancake is best when served hot from the oven. For breakfast you may want to serve it with maple syrup or yogurt. As a dessert it is wonderful with berries and softly whipped cream.
 
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.

1 tablespoon (15 grams) unsalted butter

1 large egg

1 cup (240 ml) milk

1/2 teaspoon pure vanilla extract

1/2 cup (70 grams) all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

2 tablespoons (30 grams) granulated white sugar

Garnish:

1 cup fresh berries (strawberries, raspberries, blueberries and/or blackberries)

1 - 2 tablespoons granulated white sugar

Confectioners (powdered or icing) sugar

Softly whipped cream or maple syrup

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