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Spiced Oven-Puffed Pancake

Mornings don’t get lovelier than this. A crisp oven-puffed pancake, filled with a mound of assorted fresh berries, all lightly dusted with powdered sugar. This recipe promises to please even the pickiest eater.

Anytime I’ve mentioned a cooking term or requested a culinary tool that’s unfamiliar, please go to Kitchen Management for more information.

Special Equipment

  • 9-inch glass pie plate
  • Batter whisk
  • Sieve or sugar shaker to apply powdered sugar topping

For the pancake:

  • 2 extra-large eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • 2/3 cup unbleached all-purpose flour, sifted
  • 3 tablespoons unsalted butter
  • 1 teaspoon Spice Blend for Quick Breads (see page 38 in The I Love to Cook Book), or see the end of this recipe
  • Suggested accompaniments: assorted berries and powdered sugar

1) To set up: Preheat the oven to 400oF with the rack on the center shelf.

2) To make the batter: Whisk the eggs with the milk, sugar, salt and vanilla. Pour the flour over the egg mixture and, using a batter whisk or a regular whisk, combine the ingredients until no large dry pockets remain. Then, give the batter a few more brisk stirs to make the mixture come together, but don’t overwork it (small lumps will still be visible).

3) To preheat the dish: SPlace the butter in a 9 1/2 inch glass pie plate or a 10-inch well-seasoned cast iron skillet and place the pan in the preheated oven for 6 minutes, or until the butter is melted and bubbling and the pan is very hot.

4) To cook the pancake: Pull the rack toward you so the dish (or pan) is accessible. Working quickly, keeping the oven hot, whisk the spice blend into the hot butter. Shut the door and let this heat for 1 minute. Open the door and pour in the pancake batter (don’t worry if it seems uneven). Shut the door and bake the pancake for 25 to 30 minutes or until the sides are very high and golden and the center is irregularly puffed.

5) To serve: Remove from the oven and use a thin metal spatula to transfer the pancake (which will look like a giant empty pastry bowl), to a serving plate. Use a paper towel to dab off any excess melted butter in the center. Serve the pancake immediately, filled with mixed fresh berries, dusted lightly with powdered sugar.

If you don’t have the pre-assembled spice blend

Combine 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger and 1/8 teaspoon allspice.

Timing is Everything:

To enjoy these pancakes first thing in the morning do this:

  • If you’ve made your spice blend ahead of time, you’re ahead of the game.
  • The night before: Measure and sift the flour. Leave the dish or pan on your work surface. Measure out the butter and keep it wrapped in the refrigerator. Assemble a bowl of assorted berries and keep chilled. Measure 1 teaspoon of the spice mix and leave this in a small covered bowl. Set the table for breakfast.
SHOPPING LIST

At-a-Glance Reminder of Ingredients:

Special Equipment

  • 9-inch glass pie plate
  • Batter whisk
  • Sieve or sugar shaker to apply powdered sugar topping

For the pancake:

  • 2 extra-large eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • 2/3 cup unbleached all-purpose flour, sifted
  • 3 tablespoons unsalted butter
  • 1 teaspoon Spice Blend for Quick Breads (see page 38 in The I Love to Cook Book), or see the end of this recipe
  • Suggested accompaniments: assorted berries and powdered sugar
Comments (1)

1 Comment »

  1. Love the recipes. Can’t wait to try them

    Comment by Marian McGrew — January 22, 2012 @ 6:12 am

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