Puff Pancake with Stone Fruits and Honeyed Yogurt
Ingredients
For the Pancake:
- 1 – 2 tablespoons of butter
- 2 large eggs
- ½ cup whole milk
- ½ cup unbleached AP flour
- 1 tablespoon granulated sugar
- 1/8 - ¼ teaspoon ground cinnamon and/or
- ½ teaspoon vanilla almond or lemon extract
For the Topping:
- 1 nectarine or peach sliced
- 1 cup cherries pitted and halved
- 1 tablespoon honey to drizzle over fruit in pan
- ½ cup plain Greek Yogurt
- ½ - 1 tablespoon honey to sweeten yogurt
Instructions
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Preheat oven to 425 degrees.
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Place 1 tablespoon of butter in your baking pan (I usually use a 9” glass pie plate), and place the pan in the oven to melt the butter. You can also melt the butter in the microwave if you prefer. Carefully coat the pan with melted butter by rolling the pan from side to side until the bottom and sides of the pan are completely covered. Set aside.
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In a medium bowl, combine eggs, milk and sugar (and any extracts, if using), and whisk well.
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In a separate bowl, fluff the flour with a fork and combine with ground cinnamon (if using).
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Slowly whisk flour mixture into egg mixture until batter is smooth. Pour batter into buttered pan, and bake for 15 - 20 minutes until the batter in the center is cooked and the edges are golden brown.
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While the pancake is baking, slice your fruits and place them in a sauce pan over low heat. For best presentation, keep fruits separate in the pan so their colors don’t run together. Drizzle a tablespoon of honey over the fruit and stir gently.
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In a small bowl, measure the yogurt and stir in ½ - 1 tablespoon of honey to sweeten to taste.
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Spoon yogurt into the center of the pancake and spread it around a bit, then spoon the warmed fruits over the yogurt. Slice and serve warm.
Recipe Notes
*I cut the amount of sugar in the batter in half because I feel the honey and fruit have enough sweetness. Add more or less to suit your tastes and toppings.
*Make sure your baking pan is completely covered with melted butter so your pancake can rise completely without sticking.
*If you have a light in your oven, turn it on and keep an eye on the pancake while it bakes. One side will usually rise higher or faster than the other (due to warmer spots in the oven and the fact that batter has a mind of its own). These never bake symmetrically, but if you want to balance the sides, carefully reach in with an oven mit and gently give the pan a half turn.
*Once out of the oven, your pancakes will slowly deflate as they cool and they’ll take on all kinds of different shapes.
*You don’t have to sauté the fruits if you don’t want to – freshly sliced fruits and berries are just as delicious, but warming them in a pan with honey adds another level of decadence in my opinion.
*If you need additional pancakes for additional servings, I recommend making separate batches of batter rather than doubling this recipe.