Prep 10 mins
Cook 15 mins
More like a quiche than a pancake, this is a simple nutritious base for seasonal fruit. (Based on "Oven Puff with Fruit", from Great Good Food by Julee Rosso.)
- 2 eggs
- 2 egg whites
- 1⁄2 cup milk
- 1 tablespoon vanilla
- 1⁄2 cup flour
- lemon juice
- 2 cups mixed fruit (berries, melon, grapes, apple, etc.)
- Preheat oven to 425°F.
- Lightly oil a 9-inch casserole and place in the oven.
- Whisk together eggs, egg whites, milk, and vanilla.
- Add a dash of salt.
- Sprinkle flour over the mixture, and whisk to combine.
- Pour the batter into the hot casserole.
- Bake 15-20 minutes, until the top and edges are browned and beginning to crisp.
- While the puff is baking, clean fruit and slice or shred to a consistent size, convenient for eating.
- Remove from the oven, sprinkle with lemon juice and sugar, and fill with fruit.
- Serve immediately. (The center will collapse soon after the puff comes out of the oven. That's fine, but the dish is not nearly as tasty if it sits and cool to room temperature.).
I drained a can of sliced peaches, then chopped them and put them on the bottom of the pan before pouring in batter. It was delicious!
This pancake is ooooh soooo good! I halved the recipe and dusted the pancake with powdered sugar for just myself. It is so quick and easy to make. I'll be making this again and again.
Yummy and easy! I halved the recipe for just myself, using a slightly smaller oven dish. I also used egg substitute for the egg, and almond milk for the regular milk. I used white whole wheat flour as well, and added a bit of Stevia herb for sweetening. Topped with fresh strawberries and sugar-free maple syrup. This was very filling and healthy, thanks!