Gretchen’s Fresh, local strawberries are still available at farmer's markets and stores and fresh raspberries will be available soon. What better way to use some of them than for a breakfast treat in this version of a Finnish pancake? The batter is similar to popovers but without the mess and fuss. The pancake puffs up and forms a bowl-like depression for the fruit. You may drizzle honey or maple syrup over the baked pancake or sprinkle it with powdered sugar. Note that the pancake will collapse almost immediately after it is removed from the oven. This is normal and makes the depression for the fruit.
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I found that an 8-inch cast iron frying pan works best, but you could use an 8-inch cake pan or an oven-proof skillet if you don't have an iron skillet.
Finnish pancake2 eggs (at room temperature)
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup butter, melted and divided
1/4 teaspoon finely grated lemon peel
1 cup fresh sliced strawberries, blueberries and/or raspberries, powdered sugar, honey or maple syrup for drizzling over the baked pancake
Preheat the oven to 450 degrees.
In a medium mixing bowl, beat the eggs until they are frothy. Add the flour, milk and 2 tablespoons of the melted butter. Beat until smooth. Stir in the lemon peel.
Heat the skillet or pan in the hot oven for two to three minutes. Pour in the remaining two Tablespoons butter and swirl it around to coat the bottom of the pan.
Pour the batter into the hot skillet. Bake for about 13 to 15 minutes, or until puffed and golden. Remove from oven and spoon the prepared fruit into the center of the pancake. Sprinkle with the powdered sugar or drizzle with honey or syrup.
Yield: 2 servings unless you are especially hungry. Double the recipe but use a second skillet and divide the batter between them.
If you have a question or comment about anything in this column, please contact me at gskol@earthlink.netGrub
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