I'm always looking for special Saturday morning breakfast options. Today I came across a recipe for oven-baked pancakes in Barefoot Contessa: Back to the Basics. Of course, I put my own twist on it and what I made looks nothing like the picture in the cookbook, but it was still pretty and, most importantly, tasted yummy. I don't have 6-inch individual ramekins, so I improvised with my jumbo muffin pan. The result was a cross between a pancake and a muffin. You can use any combination of fruit; the original recipe called for 1 cup each of blueberries, strawberries, and raspberries. I had some blueberries that I froze earlier in the summer and the last of my 2009 peaches, so that's what I chose. The original called for room-temperature fruit, but I thought it would be even better if the fruit was warm like the pancakes and maple syrup. (I heated the fruit in the microwave at 50% for about 4 minutes.) This would be great option for a brunch because you can make several at one time. Definitely give it a try!
Oven-Baked Pancakes With Blueberries and Peaches
1 1/2 cups blueberries
1 1/2 cups chopped, peeled peaches
1 Tbsp. sugar
2 Tbsp. butter, melted
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. orange zest
1/2 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. baking soda
4 tsp. butter, cut into pats
1. Preheat oven to 425°.
2. Combine blueberries, peaches, and sugar in a bowl, and set aside.
3. Beat eggs with a mixer until blended. Gradually beat in melted butter and next 5 ingredients until mixture is smooth.
4. Place a pat of butter in the bottom of a jumbo muffin pan. Place pan in oven for 3 minutes or until butter completely melts and begins to turn golden. Remove from oven. Pour batter into prepared muffin cups.
5. Bake at 425° for 12 to 14 minutes or until puffed and golden.
6. While the pancakes bake, heat the blueberry mixture in the microwave at 50% power, stirring in 2-minute intervals. Serve warm pancakes with fruit and maple syrup.