Summer Fruit Baked Pancake

Hello!  I hope everyone enjoyed the 4th of July holiday.  I had a nice weekend, including a quick trip to see SC for lunch with my mom and Aunt.  My mom came back to WInston with me and we went to church and then the community band patriotic concert.  We seem to have a thunderstorm every afternoon so the concert was held in the rec center but it was still really good.  Made me miss my dad who was a faithful member of the community band in Alpine. 

Winston Salem Community Band

Winston Salem Community Band

Xmas in July?  No, this is the only photo I can find of my dad with the community band.....Anyway, it was a nice weekend.  I made a pancake for us for breakfast one day.  I used a recipe for a Dutch baby pancake, which is one that is cooked in the oven and is supposed to puff up and fold over on itself.  Unfortunately if you put heavy fruit in it and use whole wheat flour it doesn't puff up much. So it's not really a Dutch Baby and thus I call it a baked pancake.  I made this first one with blueberries and blackberries with pecans.  I made it again this morning with peaches and apricots and no nuts. I topped it with some almond butter.  I added some baking powder to this one and it was better...a little lighter.  

It might seem like too much work, but it is easy.  Whirl the batter in the blender, and cook it in a cast iron pan in the oven.  It makes 2 large, 4 small or three "just right" servings.  You can heat any leftovers in your toaster oven for breakfast the next day.  You can use whatever fruit you have, and add whatever nuts you like, or skip them altogether.  This is surprisingly filling. It holds me for about 6 hours without a snack! If you're vegan you're out of luck as this needs eggs.  Eggs or no, it is a perfect breakfast using summer fruits. 

The blog has been full of Beau pictures so here is one of my sweet kitties.  They had a long month with the Beau-rific in town.  Beau always wanted to play and they wanted none of it, but they did learn to tolerate him just a bit. 

This was great progress, although didn't last long.  Red slipped out of sight shortly after I snapped this.  A little too close for comfort!  And lastly since I always include some flowers, here is a container I planted that has turned out beautifully, as well as a verbena that is a new favorite. 

And finally, here is your recipe.  Enjoy! 

Baked Pancake with Summer Fruit

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 20 - 25 minutes

Keywords: bake blender breakfast vegetarian berries eggs summer spring

Ingredients (2 generous, 4 small servings)

  • 3 eggs
  • 3/4 cup milk, dairy or nut milk of your choosing
  • 1/2 cup whole wheat flour
  • 1/4 cup oat flour
  • 2 Tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2 Tbsp butter or coconut oil
  • 1 cups fruit (I used 1 cup blackberries and 1 cup blueberries)
  • 1/2 cup chopped nuts (I used pecans)
  • maple syrup to serve

Instructions

Preheat the oven to 425.

Put the eggs, flours, baking powder, milk, maple syrup, vanilla and salt in a blender. Blend on high speed for 90 seconds or until well mixed and light and fluffy.

Melt the butter or coconut oil in a 9 or 10 inch oven proof skillet. Sprinkle the fruit over the butter. If using firm fruit like apples or cherries, cook for 3 to 5 minutes, until softened. For softer fruits like peaches or berries, cook for 1 minute.

Pour the batter over the fruit. Sprinkle with nuts.

Bake in the oven for 20 to 25 minutes until sizzling around the edges, bubbling in the middle and nicely browned.

Serve with additional maple syrup.

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