Puffed Oven Pancake with Summer Fruit Recipe CaliforniaGrown

1. 1

   Preheat oven to 425 degrees F. Mix milk, flour, eggs, sugar and extract in a blender or in a large bowl with a whisk until well mixed.

2. 2

   Place butter in a 9 or 10-inch frying pan (or ovenproof saute pan).

3. 3

   Place pan in hot oven to melt butter.

4. 4

   Remove pan with an oven mit and tilt to coat bottom and sides with butter.

5. 5

   Spread fruit in pan and pour egg mixture over fruit.

6. 6

   Immediately return to oven and bake for about 20 minutes or until puffed and golden.

7. 7

   Remove from oven and sift confectioners sugar over pancake.

8. 8

   Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.