After many days and weeks of cold cereal, bagels or yogurt for breakfast, I decided we needed something hot for breakfast. I really liked this custardy pancake but my kids weren't so sure . . . I probably shouldn't have called it "pancake" because it's not what they were expecting. You could use other berries for topping or even in the swirl. The pancake definitely sinks from its initial puffiness as you can see in the difference between the top and bottom pictures.
Oven Custard Pancake with Raspberries (serves 8)
from Sunset 4/2011
4 large eggs
1/4 cup honey
1 tsp lemon zest
3/4 tsp salt
1 cup flour
2.5 cups milk
1 cup raspberries
1/4 cup butter, cut into chunks
Chopped fresh berries
Set an ovenproof 12 inch frying pan in the oven and preheat oven to 425 degrees (you could also use a 9x13 pan). Whisk eggs, honey, and zest to blend. Add salt, flour and 1/4 cup milk and whisk until smooth. Then, whisk in the remaining milk.
Puree the raspberries in a blender until smooth. Strain and discard seeds.
Remove pan from oven (carefully!). Add the butter and swirl until melted and golden. Pour in batter. Pour raspberry puree over batter in wide ribbons. Reduce heat to 400 degrees and bake pancake until deep golden, about 20 minutes. Let stand 10-15 minutes to firm up (the puffy pancake will fall).
Serve with chopped fresh berries, a little more honey, maple syrup, or plain.