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oven pancake with summer fruit |
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Monday, 02 July 2007 |
oven pancake
with summer fruit |
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Some people call this a Dutch Baby because it comes from the Pennsylvania Dutch, who were in fact German (Deutsch). Last year I served it to house guests from Northern Italy who shrieked with delight and said, “It’s a Kaiserschmarren!” Whatever you call it, it’s a great breakfast that takes very little time to make.
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serves 4
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prep time: 5 minutes bake time: 20 minutes |
1/3 cup milk
1/3 cup all-purpose flour
3 large eggs
2 tablespoons sugar
1/2 stick (4 tablespoons) butter
1 large white or yellow peach, sliced
1 cup raspberries
1 cup blueberries
Confectioners’ sugar |
Preheat an oven to 425°. In a blender, whirl the milk, flour, eggs, and sugar until mixed. Or beat ingredients well in a bowl with a whisk.
Put the butter in a 10-inch frying pan (or saute pan or skillet with metal handles) and place in the hot oven until butter is melted. Remove pan with an oven mitt and tilt to coat sides with melted butter. Place pan on stovetop and stir in peach and berries, coating them with the butter. Spread out fruit in pan and pour in egg-milk mixture, then immediately put pan in oven. Bake until puffed and golden, about 20 minutes. Remove from the oven and sift confectioners’ sugar over pancake. Cut into wedges and serve. |
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WHAT ELSE TO SERVE: Mmmm...it's gotta be bacon and an easy way to do it is to rub each slice with a little brown sugar then broil them on a foil-wrapped pan.
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