Oven Baked Puff Pancake with Fruit Topping
Recipe Submitted by the Fox Hollow Bed & Breakfast
For the pancake:
1/2 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup milk
2 large eggs
2 tablespoons butter
For the glaze:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons orange liqueur or orange juice
3 cups sliced fruits
Bake 425 degree oven for 15 minutes
Makes 2 to 3 servings
Lightly spoon flour into measuring cup and level off. In a medium bowl combine the flour, sugar and salt. Whisk to combine. Add eggs and milk. Beat with electric beaters until batter is smooth.
Place butter in 9-inch pie plate and melt in oven just until sizzles (2 to 4 minutes). Remove pie plate from oven and tilt to coat bottom evenly with butter. Immediately pour batter into hot pan; return to oven and bake until golden brown.
While pancake is baking make sauce: Combine sugar and cornstarch in a small sauce pan. Stir in orange juice and liqueur if using.
Stir and cook over medium heat until glaze is thickened (about 7minutes).
Remove pancake from oven, split in half or thirds and place on individual plates. Arrange fruit on pancake and dust with powdered sugar. Drizzle with orange sauce. Serve immediately.
Fruits: Strawberries, blueberries, blackberries, raspberries, kiwi, banana, peaches or any combination you prefer.