Custardy Oven Pancake with Mixed Berries

Sunset reader Jayne Bohannon of Gunnison, CO, contributed this poofy oven pancake, suomalainen pannukakku, which is like a cross between a Dutch baby and a French clafoutis. Her Finnish great-great-grandmother used to serve it at for family gatherings at the spa she started in Berkeley, CA. Bohannon adds a berry swirl and fresh fruit on top. Try it for dessert or brunch.

4 large eggs

About 5 1/2 tbsp. honey, divided

1 teaspoon lemon zest

3/4 teaspoon salt

1 cup flour

2 1/2 cups milk

2 cups raspberries, divided

1/4 cup butter, cut into chunks

1 pound strawberries, hulled and sliced (or use another favorite fruit)

Step 1

Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425°. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.

Step 2

Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.

Step 3

Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400° and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

Step 4

Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 267Calories from Fat 37

% Daily Value *
Total Fat 11g17%

Saturated Fat 5.9g30%
Cholesterol 129mg43%
Sodium 328mg14%
Total Carbohydrate 35g12%

Dietary Fiber 3.5g15%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Custardy Oven Pancake with Mixed Berries