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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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