Strawberry Raspberry Custard Pancake

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Raspberry custard pancake

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.

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Raspberries and strawberries from our June garden

Ingredients:

  • 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

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Steps:

  1. Set a 9 x 13 inch baking pan in the oven and preheat to 425 degrees.
  2. 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.
  3. Puree 1 cup of raspberries in a food processor until smooth and strain and discard seeds.
  4. 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.
  5. Reduce heat to 400 degrees and bake about 20 mins., or until pancake is a deep golden color and bubbling up in spots.
  6. Combine strawberries and remaining 1 cup raspberries and 1 1/2 tablespoons of honey in bowl, let stand at least 10 mins.
  7. Cut pancake into rectangles, spoon fruit over pancake, and serve immediately.

Grandma Sande’s Puffy Pancakes

Puffy pancake
Puffy pancake with raspberries and blackberries

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)

Ingredients:

  • 6 eggs
  • 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
  • optional: handful of mixed berries

Garnish options: lemon wedges, powdered sugar, berries

* 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.

Steps:

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.