No, I am not advocating munching on infants from the Netherlands, but rather brunching on a delicious puffy oven pancake. It is super easy to make and even easier to enjoy. It would be a great easy dish to serve when you have company over for breakfast or brunch...looks impressive, but SO simple.
First off, I made Abby Dodge's delightful blueberry sauce. I have had it on everything from French toast to ice and adore it. This recipe is from her wonderful cookbook, The Weekend Baker.
- 3 pints fresh blueberries, rinsed and dried
- 2/3 cup granulated or firmly packed light brown sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon finely grated lemon zest
- Pinch of table salt
- In a medium saucepan, combine 1 ½ cups of the blueberries (about ½ of the total amount), brown sugar, lemon juice, lemon zest and salt.
- Bring to a boil over medium heat, stirring frequently.
- Reduce the heat to low and simmer, stirring constantly, until the berries are soft and the liquid is syrupy, about 3 minutes.
- Slide the pan from the heat and add the remaining blueberries.
- Using the back of a spoon, gently press the fresh blueberries against the side of the pan until lightly crushed.
The pancake comes together in a flash and tastes like brunch ought to when smothered in this sauce.
- 2 tablespoons butter or margarine
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- Powdered sugar, if desired
- Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
- In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
- Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.