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.
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.
When we lived in California, we’d occasionally drive to the Lark Creek Inn in Marin for a decadent breakfast, back when they still used many of Chef Bradley Ogden’s recipes, but after he’d moved on to Vegas. At some point, my husband bought Ogden’s Breakfast, Lunch, & Dinner cookbook (from 1991!), and we started enjoying a few of his delicious breakfast recipes at home. Apple Cottage Cheese Hotcakes have stood the test of time at our house, and we usually serve them with homemade apple butter. Today I realized I’m all out of apple butter (good thing we just picked 10 pounds of apples yesterday), so we enjoyed them with yummy pear butter instead.
(Yield: 1 dozen pancakes)
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 egg, separated
3/4 cup milk
1/2 cup large curd cottage cheese
2 tablespoons melted butter
Grated zest of one lemon
3/4 – 1 cup peeled and grated tart apple
In a large mixing bowl, whisk together the dry ingredients.
In a medium bowl, combine the egg yolk, milk, cottage cheese, butter, and lemon zest.
Make a well in the dry ingredients and pour in the milk mixture, stirring until the dry ingredients are just moistened.
In a small, dry, clean bowl beat the egg white with an electric mixer until soft peaks form. Gently fold the egg white and the grated apple into the batter until just a few traces of the egg white are still visible. Be careful not to over mix.
Grease a griddle or large nonstick pan on moderate heat. Use a 1/4 cup of batter for each hotcake and pour onto the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one or two more minutes.
I received this recipe from my husband’s grandmother Sande, so I thought it apt to re-name them Sande’s Puffy Pancakes. But apparently much of the rest of the country attributes them to the Magnolia Hotel. They are a variation on the dutch baby or german pancake; using lots of milk and eggs and and a modest amount of flour. Some people garnish them with fruit, but I prefer to put a few different berries in each dish before they bake. Because the batter is mixed in a blender or food processor, and they’re baked at a very high heat, it only takes about 30 mins. to whip up a batch. It’s also safe to halve the recipe as needed.
(Yield: 6 servings in 3/4 cup ramekins, or 4 generous servings in 1 cup ramekins)
1 cup all purpose flour
1 cup milk
1/2 cup sugar
1/4 cup frozen orange juice concentrate*
1 tablespoon butter, plus 2 to 4 tbsp. butter for ramekins
* I don’t recommend substituting orange juice for the concentrate, but if you have to, I expect the pancakes would take a little longer to cook.
1. Combine eggs, flour, milk, sugar, and orange juice concentrate in food processor or blender and mix well. Add 1 tablespoon butter and blend thoroughly.
2. Preheat oven to 450 degrees and add 1/2 to 1 tablespoon butter to each ramekin. Heat dishes on cookie sheet in oven until butter is melted but not browned. Using a brush, spread the butter around each dish.
3. Divide batter evenly among dishes (about 2/3 full) and optionally add a few berries to each ramekin.
4. Bake until puffed and golden, about 17 – 20 mins., depending on the size of the ramekins. Serve immediately.