Sunday, June 13, 2010

Puffed Pancake

Taking advantage of the fresh seasonal fruit: peaches, red raspberries, and blueberries provided by Wegmans, Joan made this old favorite for Sunday brunch this morning. She also included fresh cantaloupe slices and link sausages.

Joan took this recipe from the Bed & Breakfast menu of the Shire Inn, Chelsea, Vermont. Built in 1832 by a successful Chelsea chair manufacturer, the inn's a great stop-off if you're traveling through Central Vermont and the Upper Connecticut River Valley.


6 large eggs

1 cup milk

1/4 cup orange juice

1/2 cup granulated sugar

1 cup all-purpose flour

Pinch of salt

1/4 cup butter or margarine

For garnish: confectioners' sugar

Toppings: fruit preserves or jam (thinned with water until sauce consistency),
fresh fruit, bottled pourable fruit


Put a 1 3x9-inch baking pan or dish in oven. Heat oven to 425°F.
Process eggs, milk, juice, sugar, flour and salt in blender or food processor until well blended.
Add butter to hot pan and heat 1 to 2 minutes until butter sizzles (check often so it doesn't get brown). Holding hot pan with potholders, tip to coat bottom with butter. Immediately pour in batter. Bake about 20 minutes until puffed and brown. Dust with confectioners' sugar and serve with toppings.

• Makes 6 servings.
You can halve the recipe and make this in a 9 inch cast-iron skillet to serve 3 or 4.