Citrus popover pancakes
Easier than making pancakes, this big puffy cake makes a dazzling display
Easier than making individual pancakes, this popover pancake makes a dazzling presentation for breakfast or brunch. (TMS photo)
Like a popover, this oversize lemon- and orange-scented pancake magically puffs up into a light yet satisfying breakfast or brunch main course.
Easier than making individual pancakes, this big puffy pancake makes a dazzling presentation. Italian mascarpone cheese melts into the pancake and confectioners' sugar dissolves into the creamy cheese, creating a light glaze. Colorful berries add welcome sweet fruit flavor.
Serve this pancake with grilled assorted sausages or crisp bacon. You also can serve it as a breakfast side dish, sliced and served on bread plates.
To adjust the portions: For a larger crowd, double all the ingredients and bake in 2 pie plates. Cook as directed. For a rustic presentation serve right out of the pan or pie plate.
Citrus popover pancakes with mascarpone and berries
Prep: 20 minutes
Cook: 33 minutes
2 large eggs
3/4 cup milk
1/2 cup flour
2 tablespoons granulated sugar
1 tsp each: vanilla extract, finely chopped lemon zest, finely chopped orange zest
2 Tbsp each: unsalted butter, softened mascarpone
1. Heat the oven to 450 degrees. Combine the eggs, milk, flour, sugar, vanilla and citrus zests in a food processor or blender; process until smooth. Place the butter in a 10-inch pie plate or ovenproof skillet; place in the oven to melt, about 3 minutes. Swirl the inside of the pan to coat it evenly with butter.
2. Pour the batter into the pan; bake 15 minutes. Reduce the heat to 350 degrees; bake until the pancake is nicely browned, puffed and cooked in the center, 15 minutes. Remove from the oven and slide onto a round platter, using a spatula. Spread the pancake with the mascarpone; sprinkle with confectioners' sugar. Serve with the berries.
Per serving: 558 calories, 50% of calories from fat, 32 g fat, 17 g saturated fat, 284 mg cholesterol, 54 g carbohydrates, 16 g protein, 127 mg sodium, 4 g fiber.