Fruity Pancake Puff

Try this light, impressive dish using fruit of your choice. I like to use thinly sliced pears or apples. In summer, try it with strawberries or fresh peach slices.

Serves 4.

Ingredients

3 cups (750 ml) thinly sliced fruit

1 1/2 Tbsp (22.5 ml) butter

6 eggs

3/4 cup (175 ml) milk of choice

1/2 cup (125 ml) all-purpose gluten-free flour (use a gluten-free flour that includes xanthan gum like President’s Choice brand)

1/2 tsp (2.5 ml) baking powder

1/4 tsp (1.25 ml) salt

1 tsp (5 ml) cinnamon

1 Tbsp (15 ml) granulated sugar

Instructions

Preheat oven to 425° F (220° C). Lightly mist an 8-inch (2 L) baking pan with cooking oil spray.

Place fruit and butter in the baking dish. Set in preheated oven for 5-7 minutes. Remove from oven, stir to toss with melted butter.

In mixing bowl or blender, whisk eggs well. Add milk and whisk a bit more. Add flour, baking powder and salt and whisk to combine well.

Pour egg mixture over warmed fruit in the baking pan. Sprinkle evenly with cinnamon and sugar.

Return to oven and bake for 20 minutes until pancake puffs up and is lightly browned. Enjoy served warm, right away. Like a soufflé, puff will fall shortly after coming out of the oven.

Recipe courtesy of @Patricia Chuey, recipe developer.