We have had a lot of eggs recently. The chickens are regularly laying in the coop, and then the gardener happened upon another hidden nest in the yard. In desperation, I combined a few recipes to make the following breakfast/brunch recipe. Use what fruit you have on hand. I used apples and pineapple, but if you only have one or the other, or if you have something else like mango or pears or whatever ... make this to please your supplies on hand and your palate.
This is much like the Dutch pancakes we used to get in the diners, but conveniently served in your own home. My boys thought this was sweet enough as it was, but you could serve with a bit of syrup, or a sprinkle of confectioners sugar. Or a dollop of whipped cream, maybe?
This is a great group breakfast or a brunch (or if you have a herd of hungry boys). You can prep each part of the pancakes (fruit topping, pancake batter ingredients) ahead of time, even the night before. Then in the morning, you just heat the oven and blend the pancake and bake.
Puffed Fruited Pancake For A Crowd
Servings: 6-8
Ingredients
Fruit topping
2 T unsalted butter 3 Gala or granny apples, peeled, cored and sliced 1/4-inch thick 1 cup fresh or canned pineapple chunks 3 T brown sugar 1 tsp cinnamon pinch of salt Pancake batter
1 1/2 cups whole milk
6 eggs
1 1/3 cups flour (or 2/3 whole wheat, 2/3 all purpose)
1 T granulated sugar
3/4 tsp salt
1 tsp vanilla
2 T unsalted butter
Directions
Make the fruit topping:
Melt the butter in a large skillet over medium heat. Add the apples and pineapple chunks, stirring to coat. Add the sugar, cinnamon and salt, and stir to combine. Cook, stirring occasionally, until just tender, about 4 to 8 minutes. Remove from heat; transfer fruit and any juices in a medium bowl. Set aside to cool at least 5 minutes.
When ready to bake:
Preheat oven to 425.
In two 9-inch cake pans, add 1 T butter. Preheat cake pans in the oven for 5 minutes with the butter. Meanwhile make pancake batter.
To make pancake batter, combine milk, eggs, flour, granulated sugar, salt and vanilla. Blend until smooth.
Remove cake pans from the oven. Carefully, pour half of the pancake batter into each pan. Be careful not to splatter the butter. Spoon the fruit mixture evenly over the batter.
Bake until puffed and browned, 17 - 25 minutes. Enjoy!