Puffed Oven Pancake With Summer Fruit
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
45
Sourness
33
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Granulated Sugar3
Eggs1.5 cups
Raspberry (6 ounces/185 grams)2 tbsps
Icing Sugar (confectioners')Directions:
1
Preheat an oven to 425 degrees F (220 degrees C)
2
In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended
3
Set aside
4
In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter
5
Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness
6
Remove from the heat and scatter with the berries
7
Pour the egg mixture over the fruit in the pan and immediately put in the oven
8
Bake until puffed and golden, about 18 minutes
9
Remove the pancake from the oven and sift confectioners' sugar over the top
10
Cut into wedges to serve
11
If desired, offer lemon wedges on the side