fruit pancakes are one of our favorite. with blueberries being so plentiful in the market, i just had to try this Martha Stewart recipe for an oven baked pancake. this is a delicious recipe, and could be made with any type of fruit. i am going to try it with strawberries next time.
the baked pancake is so good, that it could also be made without the fruit, and just served with fruit topping. the blueberries or other fruit could be simply warmed on the stove and served along with the pancake wedge.
this pancake will serve 5-6 people. we had leftovers that stored nicely in the refrigerator. they were easily warmed up in the microwave.
actual time to prepare this recipe is ten minutes, with a 25 minute cook time.
assemble these ingredients first to make the recipe: 1 cup flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, coarse salt, 3/4 cup half and half or milk, 1 egg, 1 cup blueberries. i also used confectioner’s sugar and maple syrup as toppings.
preheat the oven to 375 degrees. next, preheat a 10 inch skillet in the oven. during this time, mix together the flour, sugar, baking powder, a dash of salt. in a second bowl, combine the wet ingredients–milk and egg, and add 2 tablespoons melted butter.
remove the pan from the oven and melt and swirl another tablespoon butter to coat the pan. pour in the batter. sprinkle with the fruit. top with a small amount of sugar. bake until browned and done. this will take about 25 minutes. serve with maple syrup and powdered sugar. one wedge of this pancake is a serving, which could be accompanied with any breakfast meat.
angel food garden 