Some of you may have noticed that I treat pancakes like they’re the sixth food group. Therefore, I’m obliged to cook what seems like dozens of pancake recipes. This one is definitely in the dutch baby family, but comes out a bit more custardy. The fruit requires some prep, so this is a good weekend recipe, and will certainly impress guests if you feel inclined to share.
When I look back at my photos, I see that I’ve typically made this recipe in June when strawberries and raspberries are in season locally, but you could also use frozen fruit or different fruits altogether.
I’ve slightly adapted a reader-submitted recipe from Sunset magazine circa May 2011, where the author notes that the recipe originates from Finnish relatives.
Serves 4 to 6 people, depending on your generosity.
- 4 eggs
- 5 1/2 tablespoons of honey divided
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1 cup flour
- 2 cups milk (2% works fine)
- 2 cups raspberries, divided
- 1/4 cup butter, cut into chunks
- 1 pound of strawberries, hulled and sliced
- Set a 9 x 13 inch baking pan in the oven and preheat to 425 degrees.
- Whisk eggs, 1/4 cup of honey, and the lemon zest in a medium bowl. Add salt, flour, and 1/4 cup of milk and whisk until smooth. Then whisk in remaining milk.
- Puree 1 cup of raspberries in a food processor until smooth and strain and discard seeds.
- Remove pan from oven; add butter and swirl until melted and golden. Pour batter into pan. Then pour raspberry puree over batter in wide ribbons. Gently deliver the pan into the oven.
- Reduce heat to 400 degrees and bake about 20 mins., or until pancake is a deep golden color and bubbling up in spots.
- Combine strawberries and remaining 1 cup raspberries and 1 1/2 tablespoons of honey in bowl, let stand at least 10 mins.
- Cut pancake into rectangles, spoon fruit over pancake, and serve immediately.
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