Baked Strawberry Pancakes

Baked Strawberry Pancakes

“Doubtless God could have made a better berry, but doubtless God never did”
~ William Allen Butler


Very true, but what use are kind words spoken about strawberries if one is not eating them? The summer's first pint of local strawberries finally arrived in my home this week and it was with no delay that I paid my own tribute which, while not as lyrical as Butler's, would taste that much sweeter.

This recipe was copied from a cookbook years ago, long before I thought to start a food blog and became concerned with proper attributions, and so I've entirely forgotten what book it may have been except that I recall it had belonged to someone's Jewish grandmother. I apologize to whomever wrote the book, but at least the reputation of Jewish grandmothers will not suffer. Ridiculously simple and with little added sugar to let the natural sweetness of fresh strawberries shine, these baked pancakes are soft and creamy and slightly chewy inside with just the finest lightly crisp exterior, rather like a baked custard. Do not spoil with syrup, they are absolutely perfect as they are!

Although these are strawberry pancakes by right and parentage, I had a few fresh apricots left in the kitchen and couldn't help turning one of the two pancakes the recipe makes into an apricot-and-strawberry version with a few slices of apricot. I'm sure the strawberries didn't mind — I know that I didn't!

Baked Strawberry Pancakes

Baked Strawberry PancakesBaked Strawberry Pancakes
Recipe by
Published on June 23, 2008

Soft, light and creamy, and with a fine lightly crisped golden exterior, these baked strawberry pancakes are one of my most popular recipes

Print this recipePrint this recipe

Ingredients:
  • 2 tablespoons butter
  • 4 large eggs, separated
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 pint (2 cups) strawberries, hulled and halved (or quartered if they are very large)
  • icing sugar (optional)
Instructions:
  • Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in the oven to melt.

  • Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the milk, flour, sugar and vanilla.

  • Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Arrange the strawberries on top.

  • Bake for 15 to 20 minutes, until golden on top and a cake tester or toothpick inserted in the middle comes out clean.

  • Remove from the oven and run a rubber spatula around the edges of the pan to loosen the pancake. Sprinkle with icing sugar if using, and cut into slices for serving hot or warm.

Makes two 9-inch pancakes

Baked Strawberry Pancakes

31 comments:

Sara said...

That looks amazing!!!! I'll have to buy some berries next weekend and give this a try.

Lucy said...

Bless those Jewish grandmothers, I say.

Utterly gorgeous. Summery, too.

I hope you're enjoying the longer, warmer days up there. And that you are well.

Ricki said...

What a stunning dish! A must-try (like so many of yours. . . ). And I bet the Jewish grandmothers would be proud :)

Kalai said...

Perfect for the season, Lisa! :)

cookinpanda said...

Wow Lisa! I love this! It's so simple, and I love that it contains hardly any additional sweeteners.

ClaudiaWR said...

This looks truly amazing! Just stumbled upon your site at breakfast time and am suddenly getting hunger pangs.

Laavanya said...

Boy that looks amazing Lisa! absolutely droolworthy.

Aparna said...

Never knew pancakes could be bakes. These look quite delicious, light and fluffy.

sunita said...

Lisa, that is such a great looking pancake...very summery :-)

Aditi..............:) said...

this recipe is stunningly delicious!! i wish i cud just pop right now in my mouth!!!!
Being an indian I have always been in awe of pancakes, because they are new to be being an indian....hehehhe....anyway first time on your blog...will visit it regularly!! ;)

Meeta said...

oh my!! Lisa .... and you want to come over to eat at my place???? No way - I am coming over NOW! This looks delish! And I know Soeren will go wild over these!

Nupur said...

Gosh, Lisa...this is the prettiest pancake I have ever seen in my life!

Anonymous said...

Yum Yum Yummy BEAUTIFUL

Sophie said...

What a fun looking pancake! It looks like a pizza and a tart :D. Pancakes are one of my favorite foods, they make great after-dinner snacks :).

Hetal said...

these pancakes look amazing.....lovely recipe.

karuna said...

this looks simply mouthwatering. an its easy to cook too. will have to try this one out

Kevin said...

Those baked pancakes look really good! Using strawberries and apricots in them sounds great!

Elly said...

These look so beautiful and delicious. Can't wait to try them!

Johanna said...

wow this is a revelation - I have long thought of making fruit pizza but pancakes sound quicker and lighter. Now I am thinking this would be great with some raspberries I have in the freezer

maybelles parents said...

Yum.

eatme_delicious said...

Holy geez how insanely delicious does this look!!!! I must make it this weekend for a decadent breakfast! Your description of it being like a baked custard with a slightly crisp exterior sealed the deal.

Bellini Valli said...

What a perfect way to use all those juicy seasonal strawberries out there...bookmarked!!!!!!!!!!!!!!

Susan said...

Who needs syrup, indeed, when you have those plump and bursting berries?

Thanks, Lisa, for the great addition to Pancake on Parade!

Jen said...

Hi Lisa-- I immediately copied down your recipe when I read it and made it that weekend and now I've finally gotten around to posting it now. If you'd like to check it out, it's here

Jen said...

My coding skills leave much to be desired. Here's the full link since I wasn't able to embed it:
http://realgoodtaste.blogspot.com/2008/07/strawberry-breakfast-cake.html

J said...

Is it possible to do these lovely baked pancakes without the eggs?
Tks!

Lisa said...

I'm not sure these would work as well without eggs. The custard element is essential and without the eggs, the result would be a denser and harder pancake. Feel free to experiment and let me know how it all works out.

J said...

What's a good substitute for the eggs?
Tks

Lisa said...

You might trying using a banana or two instead (1 banana = 1 egg roughly). Also, 2 tablespoons of cornstarch for each egg. Maybe even some applesauce (2 tablespoons per egg). I don't know how it would work out this way, as I just used eggs, but let me know if you try it without the eggs.

Stephanie said...

I do a similar oven pancake but the strawberries go on top. It's a little simpler. This looks great, too. Thanks for sharing the recipe.

Nicolene Melton said...

I just wanted to let you know that I couldn't resist making these for some guests over the weekend and linked back to your recipe on my blog. I think they turned out very well! Thanks for posting such a great recipe :)