Puffy Oven Pancake With Fruit Filling
Number of servings : Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
Ingredients
2 eggs
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) milk
2 tbsp (30 mL) butter (divided)
4 medium apples, thinly sliced
1/2 cup (125 mL) fresh or frozen cranberries
1/4 cup (50 mL) sugar
1/2 tsp (2 mL) ground cinnamon
Maple syrup (optional)
Directions
In medium bowl, beat eggs lightly. Add flour and beat just until smooth. Stir in milk. Melt 1 tbsp (15 mL) butter and add to mixture. Beat just until smooth. Pour batter into lightly greased 8 or 9-inch (20 or 23 cm) cake pan or pie plate. Bake in preheated 425ºF (200ºC) oven for 15 minutes. Lower temperature to 350ºF (180ºC) and bake for 5 minutes or until pancake is golden brown, the edges are puffy and a well has formed in the centre.
While pancake is baking, prepare filling. In medium saucepan or skillet, melt remaining butter. Add apples and cranberries and cook over medium heat until almost tender, about 3 to 5 minutes, stirring gently several times during cooking. Combine sugar and cinnamon and sprinkle over fruit. Continue cooking for a few minutes until fruit is tender. Sprinkle baked pancake with icing sugar and spoon filling into centre. Drizzle with maple syrup, if desired. Serve immediately.
Makes 6 servings
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:707
