PrintSunday Brunch: Baked Brown Sugar Pancakes
I usually just get great bagels, whipped cream cheese, and some smoked salmon (either Norwegian or Western Nova) for brunch, but every once in a while I like to have something sweet. This recipe for Baked Brown Sugar Pancakes is from one of my favorite brunch cookbooks, Brunch: 100 Recipes from Five Points Restaurant
Baked Brown Sugar Pancakes
Serves 4-6
Adapted from Brunch: 100 Recipes from Five Points Restaurant.
Ingredients
4 large eggs, lightly beaten
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon light brown sugar
1 1/2 teaspoons ground cinnamon
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, all but 2 tablespoons melted
1 tablespoon confectioners' sugar
Warm maple syrup or your favorite jarred chunky applesauce
Procedure
1. Preheat oven to 350 degrees. Stir together the eggs, milk, and vanilla in a large mixing bowl, then add 1/2 cup of the brown sugar, the cinammon, and flour. It's alright if a few small lumps remain. Stir in the 6 tablespoons of melted butter.
2. Heat the remaining 2 tablespoons of butter in a 9-or 10-inch ovenproof skillet, preferably cast-iron, over medium heat. When the foam subsides, add the batter to the pan and let it cook undisturbed on top of the stove for 1 minute, then transfer the pan to the preheated oven. Bake the pancake for 20 to 30 minutes, until risen and browned.
3. Dust the top of the pancake with the remaining brown sugar and the confectioners' sugar and bring it to the table piping hot, in the pan, before it falls.
4. If you'd like to make this pancake an hour or so in advance, try this variation: Cut an apple or two into slices and saute them in a two tablespoons of butter for a couple of minutes. Arrange the slices directly on top of the baked pancake. When you're ready to serve, reheat the pancake for 3 to 5 minutes in a 350 degree oven and serve.
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2 Comments:
This is a great book, full of yummy stuff. I've done their eggs with black beans, and blogged about it at http://stlouiseats.typepad.com/st_louis_eats_and_drinks_/2006/06/brunch.html. Lots of compliments. But be warned that they refer to immense servings: A dozen eggs and a pound of black beans to serve four people? St. Louis is known (notorious?) for its large servings in restaurants, but this is way off. I used that amount for six and had leftovers.
lemons at 10:16AM on 09/30/07
Agreed, that is a fantastic cookbook. I didn't have any portion size problems when I made their vanilla bean French Toast (with Balthazar brioche, even).
kathryn at 11:35PM on 09/30/07