Custardy Oven Pancake with Mixed Berries

Photo by Katy Lonergan

from Sunset Magazine, May 2011

submitted by Anne Halsted

preparation time: about 1 hour

serves 6

4 large eggs

5½ tablespoons honey, divided

1 teaspoon lemon zest

¾ teaspoon salt

1 cup flour

2½ cups milk

2 cups raspberries, divided

¼ cup butter, cut into chunks

1 pound strawberries, hulled and sliced (or other fruit)

Set an ovenproof 12-inch frying pan, or 9 by 13-inch pan, in oven and preheat oven to 425 degrees F. Whisk eggs, ¼ cup honey, and lemon zest in a medium bowl to blend. Add salt, flour, and ¼ cup milk and whisk until smooth, then whisk in remaining milk.

Purée 1 cup raspberries in a food processor until smooth. Strain, discard seeds.

Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400 degrees F and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

Combine strawberries and remaining 1 cup raspberries and 1½ tablespoon honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.