Strawberry Oven Pancake
- Ready In:
- 32mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Batter
- 3 eggs, separated
- 2 tablespoons sugar (7/8 oz)
- 1⁄2 cup whole milk or 1/2 cup light cream
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter, melted (1/2 oz)
- 1⁄3 cup unbleached all-purpose flour (1 1/2 oz)
-
Filling
- 1 tablespoon butter (1/2 oz)
- 1 tablespoon corn syrup
- 1⁄4 cup sugar (1 3/4 oz)
- 1 pint fresh strawberries, washed, hulled and sliced in half (10 1/2 oz)
- 1 teaspoon lemon juice
- 1⁄4 teaspoon cinnamon
- 1 -2 tablespoon creme fraiche (for topping) or 1 -2 tablespoon sour cream (for topping)
directions
- For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
- In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
- Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
- Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
- Gently fold the egg whites into the batter.
- Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
- Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
- For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
- Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
- Remove the pancake from the oven, and slip it onto a serving platter.
- Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
- Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.
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Reviews
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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