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Baked Fruit-Filled Pancake |
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| Ingredients: |
1 can Fruit Pie filling (21oz) [Apple,Cherry,Blueberry]
1 teaspoon ground cinnamon
1 teaspoon salt [needs to be increased]
1 teaspoon nutmeg
2 Tablespoons sugar
1 teaspoon baking powder
3/4 cup all-purpose flour
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1/3 cup unsalted butter
1 cup whole or 2% milk
1/2 teaspoon vanilla extract
5 large eggs
Powdered or cinnamon sugar, to serve
Whipped cream and/or maple syrup [Optional]
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| Procedures: |
Heat the oven to 400°F.
Pour the fruit pie filling into a 9x9 pan.
Whisk the flour and baking soda with the sugar, salt, cinnmon, and nutmeg.
Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps.
When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one.
Beat by hand for 2 minutes, or until foamy.
Let the batter rest for 5 minutes.
Pour the batter over the fruit filling.
Bake for about 20 minutes, or until center is set and sides are lightly browned.
The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.
Serve with powdered sugar, cinnamon sugar, fruit syrup or maple syrup.
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| Notes: |
2025-04-27: The previous recipe was replaced. This batch was made will apple pie filling and served with 10x sugar, maple syrup and raspberry syrup
2024-12-01: Prepared with 2 Granny Smith apples, and served with Maple Syrup and Hot Buttered Rum. Other toppings could be whipped cream and/or 10X sugar.
2023-04-08: Another good result, served with Scrapple and Roasted beets.
2020-12-01: An excellent first try, with the approval of the grandsons who were here for virtual school.
2020-11-03: Added to cookbook.
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05/29/2025
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