Baked Pancake with Summer Fruits

Whenever I'm out for brunch, I fall victim to the same impossible decision-making process: sweet or savory?  Typically, I'll end up getting one or the other and totally regretting my decision a couple of bites in, as I enviously eye fellow brunchers' delicious meals.  Luckily, some places combine sweet and savory (e.g., sausage wrapped up in a pancake, smothered in cinnamon apple goodness?  Yes, that's a real.thing.), so the decision isn't as difficult.  It's hard to think about these huge decisions at 11 am on a Sunday.  This, friends, is a true fact.  I tend to even dabble a bit onto the lunch menu, asking for a side of mac and cheese with my short stack of blueberry pancakes.  Don't knock it until you try it.

Last weekend (yes, I'm behind), I wanted to make a deliciously sweet and fruity breakfast.  I thumbed through a beautiful cookbook and found just what my belly wanted.  A massive pancake you bake!  Yes, please.  The original recipe (found in The Farm Chicks in the Kitchen's book) makes this with apples, but I had fresh peaches and way too many strawberries, so I decided to adapt the recipe to incorporate these light, juicy, summer fruits.

Ingredients.

Looks like summer!

This is a three-step process of baking, but super-easy.  This is after Step 2 of the baking process.

Ugly but yummy.

Perfect drizzled with a little maple syrup.

 So, it turns out, our current oven is a little tempermental.  The pancake is only supposed to bake for about 20 minutes, but it didn't set!  After I realized that the oven wasn't as hot as it should be, I reset the oven, and it was completely fine.  The end product, however, was an ugly pancake.  Sorry!  I'm pretty sure that it would have been a lot more pretty had it been in the oven for the 20 minutes, at the right temp all along.

Are you interested in making this?  I sure hope so!  Here's the recipe, again, adapted from The Farm Chicks in the Kitchen:

What you'll need-

A 9-inch glass pie plate (I used a ceramic pie plate and it was fine) 
Blender or food processor
1/4 c unsalted butter
1/4 c packed brown sugar
1 t ground cinnamon
approx. 1 c fruit (sliced/diced if big)
5 large eggs
1/2 c milk
1/2 c all-purpose flour
pinch of salk
maple syrup

How-to-

1.  Heat oven to 425F.
2.  While preheating the oven, place the butter, brown sugar, and cinnamon in the glass pie plate.  Stick the pie plate in the oven until the butter is nice and bubbly (5-7 mins).  Then, remove from oven.
3.  Stir in your fruit slices, mix well.  Return to oven for another 2-3 mins.
4.  In your blender or food processor, mix eggs, milk. flour, and salt until these ingredients are frothy, but don't overmix (1 min).
5.  Take out your pie plate from the oven, pour the blended egg mixture into the pie plate, and bake until the pancake is puffy and set (approx. 20 mins).
6.  Serve it up with some syrup, and enjoy!