Baked Puffed Pancake with Orange-Apricot Sauce

The Featherbed Inn
5864 Main Street
Waitsfield, VT
05673

featherbedinn@madriver.com
http://www.featherbedinn.com


Pancakes, Waffles, French Toast

Pancake (per serving):

1/4 cup flour
1/4 cup milk (we use 1%)
1/4 tsp. almond extract
1 egg

Preheat oven to 475 degrees.  Place 1 tablespoon butter into each oven-proof dish.  Beat eggs until piled high.  Beat in milk; add flour and beat until batter is smooth.  Mix in almond extract.  When guest arrives for breakfast, place dish into oven; after butter melts and dish is hot, pour batter into center of dish.  Bake until puffed and golden. Serve with topping of your choice.  We serve the following:

Orange-apricot sauce: In a saucepan, place 1/8 cup sugar and 1 cup orange juice.  Bring to a slow boil, mixing until sugar is melted. Add approximately 1/2 cup of apricot jam.  Simmer, until slightly thickened and jam is melted.  Add more orange juice if needed.  Add 4 mandarin oranges per pancake, 1/2 tsp. vanilla (optional).  Warm until oranges are heated through. This sauce keeps in refrigerator for a long time (like jelly or jam would).   Spoon on pancake and garnish with sliced almonds and an orange twist (add a strawberry for color).

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