This posting is for Cody, a sweet little 4 year old boy who is flying with the angels now.
"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.
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
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.
|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.
|The texture of this pancake is very light & fluffy, more like a "souffle" than a regular pancake|