This posting is for Cody, a sweet little 4 year old boy who is flying with the angels now.
www.codybrasich.com
"Light as a Cloud" Oven Baked Berry Pancake
Adapted from The Things We Make
This recipe makes one 6" pancake. My pan was 10" so I doubled the recipe and baked a little longer to accommodate for the larger size.
Ingredients:
1 large egg + 1 large egg white
1/4 cup milk, warmed
1/4 cup all purpose flour
1/8 teaspoon salt
1/2 teaspoon fresh lemon zest
2 teaspoons of honey + more for drizzling
1/2 teaspoon vanilla extract
1 tablespoon butter
3/4 cup berries
Directions:
Heat oven to 375f
In a small bowl, beat the egg white until stiff peaks form.
In a medium bowl, mix the whole egg with flour, salt, honey, vanilla and lemon zest. Whisk in the warm milk.
Gently fold the egg white into the batter with a rubber spatula.
Heat the butter in the oven proof skillet over medium heat. Pour in the batter and cook until the pancake starts to set at the edges.
Gently sprinkle the fruit on top and place the pan in the oven. Bake for 7-10 minutes or until puffy and golden brown. Note: Baking time may vary depending upon the size of pan you use. This bake time is based on a 6" pan. Be sure to adjust your bake time accordingly.
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| I used a combination of raspberries and blueberries. If you use larger size fruit (like strawberries), I recommend thinly slicing them and laying them on top of the batter |
Remove from oven and allow to sit for a few minutes to set.
Serve warm, drizzled with honey.
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| The texture of this pancake is very light & fluffy, more like a "souffle" than a regular pancake |
Looks Yummy!
ReplyDeleteIt's a great, light breakfast. Not as heavy as regular pancakes. Thanks for visting the blog and for commenting! : )
DeleteMy thoughts and prayers are with Cody and his family. :( He was a very loved little boy, and you honored him well with this post. <3
ReplyDeleteThanks Ann! I know his family could use everyone's prayers.
DeleteMmmmm...now this is my kind of breakfast!! :)
ReplyDeleteI'm with you! : )
ReplyDeleteThis looks delicious. Prayers go to Cody.
ReplyDeleteIs this anywhere similar to a dutch baby pancake?
Thanks Erica! This pancake is lighter and fluffier than a Dutch Baby. I know a Dutch Baby deflates after baking but this one stays light and fluffy. I would say it has more of a souffle texture. Hope that explanation helps! Thanks for commenting.
ReplyDeleteWhat can I use to replace the honey? I am thinking sugar, but not sure how much of it.
ReplyDeleteHi Summaiyah. Thanks for visiting our blog. I've read that agave nectar, molasses or corn syrup are good substitutes. If you use sugar, you might need to increase one of the liquids in the recipe to compensate. Here's a link about making substitutions for honey in baking. Hope you find it helpful!
Deletehttp://www.foodsubs.com/SyrupsHoney.html
Oven-baked berry pancakes offer a convenient twist to the classic breakfast treat. Prepare pancake batter, fold in a medley of fresh berries, and pour the mixture into a baking dish. The oven does the cooking, ensuring a golden and fluffy result. This method eliminates the need for individual stovetop flipping, making it an efficient and delicious solution for a crowd or a hassle-free morning. The berries add a burst of sweetness, creating a delightful twist on traditional pancakes with minimal effort.
ReplyDelete