Recipes: Oven Puffed Pancake

These brunch recipes for Easter or any spring brunch occasion are easy to make and fun to serve.

One big pancake, baked in the oven, and covered with warm fruit compote, syrup, or even ice cream makes an easy brunch entree. Be sure to use a blender, not a food processor, to beat in enough air for the pancake to puff adequately.

Both recipes call for either powdered sugar or confectioners sugar. While confectioners sugar is finer, powdered sugar is more readily available, and both can be used interchangeably. If you find yourself without either, put 1 cup granulated sugar and 1 teaspoon cornstarch in a blender and process until powdered. Note that this step also requires a blender, not a food processor.

Apple Puffed Pancake

• 6 tablespoons butter
• 2 large Granny Smith apples
• 3 tablespoons lemon juice
• 1/4 teaspoon cinnamon
• 5 tablespoons confectioners sugar
• 3 eggs
• 1/4 teaspoon salt
• 1/2 cup flour
• 1/2 cup milk

1. Preheat oven to 425 degrees.
2. Place butter in a 10-inch iron skillet or shallow oven-proof pan that can also be heated on a burner. Put pan in oven to melt butter while oven is heating.
3. When melted, remove 2 tablespoons and set aside in blender.
4. Wash, Peel, core and thinly slice apples.
5. Put apple slices in large bowl and sprinkle with lemon juice.
6. In a small bowl or cup, mix powdered sugar and cinnamon.
7. Sprinkle sugar/cinnamon mixture over apples and toss to mix.
8. Put skillet or pan on burner over medium heat and add apples.
9. Cook, stirring occasionally, until apples are soft but still hold their shape.
10. In blender, combine the 2 tablespoons melted butter, eggs, salt, flour and milk.
11. Blend until smooth.
12. Spread cooked apples evenly over bottom of pan and pour batter over all.
13. Bake 20 minutes.
14. Remove from pan to warm platter and dust with more confectioners sugar.
15. Serve with syrup, ice cream, cream or fruit compote as desired.

Puffed Pancake with Warm Fruit Compote

• 3 eggs
• 1 cup milk
• 1 cup flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla
• Dash salt
• 3 tablespoons butter
• Powdered sugar for dusting

1. Preheat oven to 350 degrees.
2. Melt butter in heating oven in 10-inch cast iron skillet or oven-proof pan.
3. Blend in blender until smooth: eggs, milk, flour, granulated sugar, vanilla, salt.
4. Tip pan so bottom and sides are coated with butter.
5. Pour batter into skillet.
6. Bake 30 minutes or until pancake puffs up and is slightly brown on sides.
7. Remove to warm platter and sprinkle with powdered sugar.
8. Serve warm with compote or syrup.

Compote

• 2 cups frozen fruit: raspberries, blueberries, blackberries, peaches, cherries or a mixture of several
• 1 cup sugar

1. Stir fruit and sugar together in saucepan and heat slowly until sugar dissolves.
2. Spoon on to pancake or pass for individual servings.

Both recipes serve 6 to 8 people.

Oven Puffed Pancake

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