After picking five quarts of black raspberries on Wednesday at Mitchell’s Farm in Plain City, I needed some recipes for fresh raspberries. I’ve been wanting to try an oven pancake, and I found a recipe on Cooking Light’s website.
The recipe is simple and easy to make. The munchkin is just beginning to want to help me cook, and this is a great recipe for her to help. I measure, and she dumps all the ingredients in the bowl.
The pancake was light and delicate. The munchkin loved it with the raspberries and powdered sugar.
I also liked this recipe because it didn’t require me to stand at the stove and flip pancakes. We got to eat our pancake at the same time instead of me standing up to flip more pancakes every few minutes.
Oven Puffed Pancake with Raspberries
Ingredients:
1/3 cup all-purpose flour
1/3 cup soy milk
2 tablespoons granulated sugar
3 large eggs
Cooking spray or butter
1 cup fresh raspberries
1 teaspoon powdered sugar
1. Preheat oven to 425°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soy milk, granulated sugar, and eggs in a bowl, stirring with a whisk until smooth. Pour mixture into a medium nonstick skillet or nine inch pie plate coated with cooking spray or grease the pan with butter. Wrap handle of pan with foil.
3. Bake at 425° for 15 to 18 minutes or until puffy and golden. Top with raspberries; sprinkle with powdered sugar. Serve immediately.
due to crazy circumstances we have not been raspberry picking and I am so afraid we are going to miss them!
Yummy! My girls and I made this this morning. We sadly did not have fresh berries but we used sliced bananas and they were happy as clams. Good easy recipe to let kids help with, thank you!
Meredith
This type of oven pancake has been a long time favorite of our family. I use the recipe for “German Apple Pancake” from the “Vegetarian Epicure” (1972 ver.) which uses 3/4 c. milk and 3/4 cup flour to 3 eggs. I recommend using a cast iron skillet with 1 1/2 Tbsp butter or margarine in it and getting it as hot as you can before adding the batter and popping it into a hot oven (450 deg to start). The best results I have ever had were when I made these in a Dutch oven over a campfire. Amazing.