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Very Berry Baked Pancake

Sorry for the lack of posting lately, especially last week.  I’ve just been so darn busy lately, and it’s not going to let up any time soon – our busy season is coming up, and the canning/freezing supplies are coming out.  Add that to an increasingly heavy workload (although it’s work I enjoy, so I will definitely NOT complain), getting The Young One prepared for college in the fall, as well as lots of time being Meema, and I can barely find time to cook and photograph three recipes a week, much less blog about anything else.

Oh, well…it’s better than a poke in the eye with a sharp stick, I suppose.

At any rate, we’re swimming in berries right now.  Strawberry season is almost over, but we’ve got blueberries and raspberries, both red and black, coming out of our ears.  Faced with a ton of each this weekend, I was at a bit of a loss as to what to do with them (besides feed them to the berry eating machine that is our grandson).  Beloved urged me to put them in a breakfast dish for our brunch this Sunday…so I did.

I didn’t want to make anything too terribly complicated, so I decided to see if I could make something along the lines of a Dutch Baby.  It didn’t puff up like a Dutch Baby is supposed to, but it was freaking delicious – thus, the baked pancake.  We ate this with Scotch Eggs and watermelon; it was a lovely, filling brunch.  The pancake, while a bit on the rustic side, is tender and delicately sweet and tart from the berries.  I drizzled the wedges with pure maple syrup, but that is all it was – just a drizzle.  Beloved couldn’t stop raving about it, so I imagine I’ll be making this again before berry season is over.

It would make a good, simple dessert, too – top it with a little lightly-sweetened whipped cream.

Note: There is baking powder in the recipe; most commercial baking powders contain aluminum and GMO corn starch.  You can make your own quite easily – this is a good recipe.

Very Berry Baked Pancake. Mixed berries are a sweet-tart complement to this tender baked pancake.

Click on the image to enlarge

5.0 from 2 reviews
Very Berry Baked Pancake
 
Serves: 6
Ingredients
  • 2 cups mixed berries (black raspberries, blueberries, sliced strawberries)
  • 2 tablespoons coconut sugar
  • 3 tablespoons ghee or clarified butter
  • 3 large eggs
  • 2 tablespoons almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons potato flour
  • 2 tablespoons rice flour
  • 1 teaspoon baking powder
  • 1/4 cup coconut sugar
  • 1/2 teaspoon vanilla
Instructions
  1. Preheat oven to 350 F.
  2. Place the berries in a small glass mixing bowl. Sprinkle with the 2 tablespoons of coconut sugar; stir to coat. Allow the fruit to macerate for 30 minutes, stirring occasionally.
  3. Melt the ghee in a heavy, oven-proof 10" skillet over low heat. Place the remaining ingredients in a blender and process until smooth. Pour into the skillet and sprinkle the berries evenly over the surface of the pancake. Allow to cook over the heat for one minute.
  4. Bake for 12 to 15 minutes, or until the pancake is cooked through. Cool for 3 to 5 minutes; cut into 6 wedges. Drizzle with maple syrup, if desired, and serve.
  5. Nutrition (per serving): 181 calories, 9.4g total fat, 108.3mg cholesterol, 120mg sodium, 172.3mg potassium, 19.8g carbohydrates, 1.7g fiber, 10.1g sugar, 4g protein


5 comments

Buttoni says:

Jan, this looks delightful. I’d like to try it sometime. Question, though: Are potato flour and the white powdered unmodified potato starch the same thing? I have a bag of that in the house, but haven’t used any of it yet.

Jan says:

I don’t know for sure, but I don’t think so. Potato flour is just finely ground dried or dessicated potatoes.

It didn’t occur to me until after I’d posted this that you could probably replace both the potato and rice flours with a tablespoon or two of coconut flour – it would knock down the carb count by quite a bit.

Buttoni says:

Thanks so much for that suggestion, Jan. I’ll DO that. Can’t wait to try this!

Sigh … I’m still not able to get your blog on my reader. I’m not sure why. I thought you hadn’t posted, but I see you HAVE posted and it’s a very yummy recipe at that! I will keep trying to fix ….!

I’m not normally a pancake fan, but this could totally make me a convert! ;) YUMMY!! :)

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