Strawberry Oven Pancake

WaterMelon's Note:

Adapted from a King's Arthur Flour recipe. This recipe is easily doubled.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

Batter

• 3 eggs , separated
• 2 tablespoons sugar (7/8 oz)
• ½ cup whole milk or ½ cup light cream
• 1⁄8; teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon butter , melted (1/2 oz)
• 1⁄3; cup unbleached all-purpose flour (1 1/2 oz)

Filling

• 1 tablespoon butter (1/2 oz)
• 1 tablespoon corn syrup
• ¼ cup sugar (1 3/4 oz)
• 1 pint fresh strawberries , washed, hulled and sliced in half (10 1/2 oz)
• 1 teaspoon lemon juice
• ¼ teaspoon cinnamon
• 1 -2 tablespoon creme fraiche (for topping) or 1 -2 tablespoon sour cream (for topping)

Directions:

1. For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
2. In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
3. Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
4. Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
5. Gently fold the egg whites into the batter.
6. Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
7. Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
8. For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
9. Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
10. Remove the pancake from the oven, and slip it onto a serving platter.
11. Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
12. Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.

Reviews

[ALittlePolish]

Yummy! Not as much work as it looks like and well worth it!

[Trout ice cream with eyeball!]

Very tasty! The extra effort is worth the fluffiness and texture of the finished product. I can't wait to try topping variations :)

[carolinafan]

Yummy is the best way to describe this. Don't let the number of steps fool you; this recipe isn't as time consuming as you first think and it is well worth any effort. I will be making this again.