Be the first to This puffy pancake starts on top of the stove, and moves to the oven to bake. It is finished with orange marmalade and powdered sugar for an easy and delicious breakfast dish. Try this with other favorite preserves.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/2 cup (1 stick) butter
- 1/3 cup orange marmalade
- 2 Tablespoons confectioners' sugar
Preparation:
Preheat oven to 400 F.
Whisk together flour, baking powder, and salt. Add milk, eggs, and vanilla. Whisk until blended, but do not over-beat.
Heat a large heavy skillet over medium-high heat. Add butter and swirl until the bottom of the pan is coated and butter has completely melted. Pour the pancake batter into the hot pan, swirling to evenly coat the bottom of the pan.
Place into the preheated oven and bake until puffed and golden. Remove to a serving plate and spread with the orange marmalade. Sprinkle with confectioners' sugar, cut into quarters, and serve.
Yield: 4 servings
Whisk together flour, baking powder, and salt. Add milk, eggs, and vanilla. Whisk until blended, but do not over-beat.
Heat a large heavy skillet over medium-high heat. Add butter and swirl until the bottom of the pan is coated and butter has completely melted. Pour the pancake batter into the hot pan, swirling to evenly coat the bottom of the pan.
Place into the preheated oven and bake until puffed and golden. Remove to a serving plate and spread with the orange marmalade. Sprinkle with confectioners' sugar, cut into quarters, and serve.
Yield: 4 servings
