Thursday, May 8, 2014

Self-Rising Baked Pancake with Berries

Baked Pancake with Berries

If you're planning to wake Mom up with something special yet easy for Mother's Day, make this pancake for brunch. Instead of standing at the stove flipping a bunch of smaller pancakes, you stir together a simple batter, drop berries over it, and stick the pan in the oven to bake.  The pancake is moist and tender, and insanely good with the strawberries, blueberries, blackberries, and raspberries -- topped with maple syrup, of course.  One of these will feed three or four people, with some bacon or scrambled eggs on the side.  If you're feeding a crowd, double the recipe and bake them in two pans at the same time.

Baked Berry Pancake

I adapted this recipe to use self-rising flour for two reasons: I ran out of all-purpose flour, and I can't find enough uses for my self-rising flour.  I've included directions for using either in the recipe below.  I recently traveled to see my mom and won't be seeing her this Sunday, but I can't help thinking she would love this if I made it for her.  I'll have to give her a rain check.  If you're seeing your mom this Sunday, treat her to this pancake.  She'll love it.

Self-Rising Baked Pancake with Berries
Adapted from Baked Blueberry Pancake in Martha Stewart Living's May 2014 Issue

3 tbs natural cane sugar (or substitute white granulated)
¾ cup low-fat milk
1 large egg, at room temperature
2 tbs melted unsalted butter, plus another tablespoon for the pan
1 cup self-rising flour (Or use 1 cup all-purpose flour with 1½ tsp baking powder and ½ tsp coarse salt)
5 ounces frozen mixed berries, thawed
1 tbs confectioners' sugar
Maple syrup, for serving

Preheat oven to 375°, and put a cast iron skillet or oven-safe nonstick skillet in the oven to warm.

Whisk together the sugar, milk, egg, and melted butter in a large bowl. Add the self-rising flour (or the all-purpose flour mixture) and stir to combine.

Take the skillet out of the oven and add the last tablespoon of butter, swirling the pan to coat the interior. Pour the pancake batter into the skillet, then scatter the berries on top. Bake on a rack in the middle of the oven for 25 minutes. Remove from oven and let it cool for 5 minutes before dusting with the confectioners' sugar. Serve with the maple syrup.

3 comments:

  1. I am ready for my 2nd breakfast! This looks gorgeous, Shirley.

    ReplyDelete
  2. Baked Pancake, I need to try this I never baked pancakes before

    ReplyDelete
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