Prep 15 mins
Cook 30 mins
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
- 3⁄4 cup milk
- 1⁄2 cup unbleached all-purpose flour
- 2 large eggs
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- 1 tablespoon confectioners' sugar
- 1 1⁄2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)
- Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
This is my husbands new favorite breakfast, unbelievably good and easy. As delicious as this was with only maple syrup, I can imagine indulging with pastry cream and fresh fruit.
Used my Pyrex pie plate and glad I did, because the tin pie plate I had in the cupboard would have been too small. Per other reviews I decided to do 425 degrees the first 15 minutes then 350 degrees the last 8-10 minutes. It worked out perfectly. I also tweaked the batter per other reviews by adding a dash of salt, 1/4 teaspoon cinnamon, and cutting down the butter to about 2 teaspoons (I eyed all of it). Made powdered sugar by simply putting some white cane sugar and tapioca starch into a mini food preocessor for about 3 minutes. Not exactly what I had in mind but this is a keeper! Thanks
This is one of my family's favorite breakfasts and it's made at least twice a month. I consider it one my frugal meals since it stretches the milk, eggs & flour much further than they would go on their own for six people but I also don't use the entire amount of butter called for (that much butter is certainly NOT frugal :D ). It doubles quite easily and I plan on trying it tripled next time I make it. I do have to cook it longer but I just keep an eye on it to gauge when it's done; I don't feel it's too much longer however. I always use my large cast iron skillet, preheated. Watch it closely or your butter will burn and smoke. The butter isn't just for easy removal; it's adds to the texture as well as the taste so it's a good idea to NOT ditch the entire amount of butter. However, as I already the said, that amount of butter isn't required (in my well seasoned cast iron skillet; you'll have to experiment with your own pans to find the right ratio for yourself). I have also successfully subbed coconut oil. Salt is a very much needed addition and I usually add about 1/4 tsp. We also always often add cinnamon, allspice, nutmeg, etc. or even Chinese five spice and chai spice blends. It's all yummy. We have served this with syrup, jam spread on top, fresh fruit sprinkled over the top, etc. My favorite way is to mash fresh raspberries and spread it thickly over my portion.