Saturday, September 10, 2011

Oven Baked Pancake with Homemade Raspberry Sauce

Don't be alarmed by the gourmet souffle looking thing. This recipe is easier, that's right easier, than making regular pancakes. The oven does all the work for you. And the raspberry sauce was the perfect accompaniment for this oven baked pancake. But it could easily go with other things as well. It would be a nice treat over some grilled chicken breast, serve over vanilla ice cream, or stir a spoonful of the leftover sauce into plain or vanilla yogurt for instant organic raspberry yogurt.

Oven Baked Pancake with Homemade Raspberry Sauce

Click the link for the basic inspiration recipe. Or try my variation below for the raspberry sauce.


  • 3 tablespoons butter
  • 3 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 12 ounces frozen organic raspberries from Trader Joes
  • 2 Tablespoons sugar
  • 2 Tablespoons powdered sugar (optional)


  • Place frozen raspberries in a small saucepan and heat over medium heat and simmer about 10 minutes stirring occasionally. When the raspberries have cooked down to a soupy liquid remove from heat. Pour through a fine mesh strainer into a bowl. Use a spoon or spatula to press the raspberries into the strainer to get as much juice out as possible. Stir in 2 tablespoons of sugar. Pour into a gravy boat or other creamer cup for serving.
  • Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
  • In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
  • Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce. Sprinkle with powdered sugar if desired.

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