Apricot Puffed Pancake

Hi!  I'm back with a great breakfast for you! I am a huge fan of breakfast, especially if it is hot and sweet and has some fruit in it.  I made this a couple of years ago when my dad was sick and all he wanted to eat was pancakes.  I thought this would be special and different but still would taste right to him.  I made it with apples and he did indeed like it!  I bought a huge box of apricots at Trader Joe's a couple of weeks ago and decided this would be a good way to use them.  So here it is! 

This is a variety of pancake called a Dutch Baby.  You can read about it here.  They are a kind of popver really, made with eggs and milk and cooked in a hot skillet in the oven. The batter puffs up around the edges and looks quite dramatic.  It falls as soon as you remove it from the oven, so if you want to impress anyone they need to be in the kitchen with you.  It had actually already fallen in my picture above but the picture below is with it still in the oven.

Puffed pancake in the oven

Puffed pancake in the oven

I would not really classify this as health food, but it really isn't bad either.  Fruit, eggs and milk.  A little flour.  I used white whole wheat, but certainly you could use your favorite gluten-free blend if you don't eat gluten.  Vegans are out of luck here, as the eggs really make the dish.  I also used coconut palm sugar.  You can find this in lots of grocery stores now and it is a nice alternative to brown sugar.  

Coconut palm sugar is no magic food. It is still sugar and should be consumed in moderation, but is somewhat less processed, has less fructose than regular sugar and has some vitamins and minerals that sugar does not.  You can read about it here.  I cut down the total amount of sugar called for in the original recipe and it was still plenty sweet.  You can use regular brown sugar if that is all you have.  Mom and I ate this twice.  I just heated it up in the toaster oven the second day. It was still tasty but no longer puffy.  

So what else?  Here is a selfie with Smoke…she is not has happy as Red to pose with me...

Not much else for today! I am getting ready to go to Winston-Salem for a couple of days….the house inspections are all on Wednesday so I am going up tomorrow and coming back on Thursday.  FIngers crossed that nothing terrible is wrong with the 1927 home that will hopefully be mine come August! 

Weekend Apricot Puffed Pancake

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients (4 servings)

  • 8 apricots, pitted and sliced (or 2-3 medium apples sliced), about 2 cups total
  • 1/4 cup plus 2 Tbsp coconut palm sugar (or brown sugar), divided
  • 1 tsp cinnamon
  • 3 Tbsp butter or coconut oil
  • 3/4 cup white whole wheat flour
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup milk
  • 5 eggs

Instructions

Preheat oven to 400. Prepare all ingredients.

Mix the sliced fruit with 1 Tbsp coconut palm sugar and cinnamon.

Put the butter or coconut oil in an oven proof 9 inch skillet. Put the skillet in the oven to melt the butter/oil. This will take 3 or 4 minutes.

Remove the skillet from the oven. Sprinkle 1/4 cup coconut palm sugar into the skillet. Spread the fruit in the skillet evenly, covering the entire bottom. Return skillet to the oven.

In a medium bowl, whisk the flour, last 1 Tbsp coconut palm sugar, and 1/2 tsp salt. Add the milk, whiskling to remove lumps. When smooth, beat in the vanilla, and then the eggs, one at a time. When all eggs are incorporated, beat by hand for 2 minutes or until foamy. Let rest for 5 minutes.

Remove skillet from the oven when the fruit is bubbling. Pour the pancake batter over the fruit. Bake for 20 minutes or until it is puffed around the edges, set in the center, and the sides are browned. Serve immediately with some maple syrup.

Note: the pancake will start to fall as soon you remove it from the oven. If you want anyone to see the puffed up version, they need to be in the kitchen with you!

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