Breakfast / Brunch
Puff Pancakes with Maple-Baked Fruit
Here’s a breakfast that’s more elegant than a toasted bagel and only slightly more difficult to prepare. Give it a try this weekend!
FOR THE PANCAKES, MELT:
FOR THE FRUIT, SPREAD:
Maple Baked Fruit is perfect with these pancakes. But they’re also good with a little lemon juice and a lot of cinnamon sugar!
Preheat oven to 400° with rack in the lower third.
For the pancakes, melt 1 tsp. butter in each of four 6-inch individual low-sided dishes (or 4 tsp. butter in one 10-inch glass pie plate) by placing them in the preheated oven. Remove dishes from oven when butter has melted. Do not allow to cool.
Whisk flour, milk, eggs, sugar, vanilla, and salt together until smooth.
For the fruit, spread peaches and plums in a shallow baking dish. Pour syrup over fruit and toss gently to coat. Bake until bubbly, about 20 minutes. Add berries and stir gently.
Pour ⅓ cup batter into each dish (or all into the pie plate). Do not stir batter in with melted butter.
Bake pancakes until golden and puffed, 15–20 minutes.
Spoon fruit inside puff pancakes; dollop with sour cream. Sprinkle with powdered sugar.
Gently toss the peaches and plums with syrup. Add the berries after baking so they don't break down too much.
Pour batter into melted butter — do not mix the two together.
Bake until pancakes are golden brown and puffed. Serve immediately — they fall very quickly.
Per pancake with 1 cup fruit
% Daily Value*
Total Fat 8g 12%
Sodium 54mg 2%
Carbs 68g 22%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.