Use a blender to whip up this fluffy pancake and bake it all in the oven. This one is served with a warm apricot compote.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: Vegetarian
Keyword: apricot, pancake
Servings: 4servings
Calories: 343kcal
Author: Trish Cowper | www.infinebalance.com
Ingredients
for Apricot compote
4fresh apricotswashed, pitted and sliced (you don't need to peel)
¼cupwhite sugaror to taste
1tablespoonbutter
for pancake
3tablespoonsbutter
3large eggs
¾cupmilkyour choice, I used almond
½cupall-purpose flour
¼teaspoonsalt
½teaspoonpure vanilla extract
¼cupwhite sugar
for serving
1tablespoonfresh lemon juice
1tablespoonwhite sugar
Apricot compote
Instructions
Preheat oven to 425 degrees. Place cast-iron skillet into the oven. You want the skillet hot.
for Apricot Compote
In a medium saucepan over medium heat, melt butter and add sliced fruit and sugar. Bring to a simmer, then reduce heat to low and allow to simmer while you make the pancake, stirring occasionally. Adjust heat to the mixture is simmering, but not scorching on the bottom of the saucepan.
for the pancake
Meanwhile, combine the following in a blender: eggs, milk, flour, salt, vanilla and sugar and cover with lid. Pulse several times and while combined, creamy and frothy. About 1 minute.
Remove the skillet from the oven, and melt 2 tablespoons of butter into the skillet. Once butter is melted, pour batter into the skillet and return to the oven. Bake about 20 minutes or until the pancake is golden brown on top and bottom. It will puff up and crisp around the edges.
Remove the pancake from the oven, sprinkle with lemon juice and remaining tablespoon of sugar. Cut into slices and serve with warm apricot compote on top.
Notes
Nutritional information is an approximation only and includes apricot compote.