- Baby Pancake With Strawberry Almond Compote.jpg (30.89 KiB) Viewed 247 times
Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 6
If served as six portions, provides 252 cals, 17g fat (of which 4g saturates), 13g sugar and 0.2g salt per portion.
Ingredients
For the pancake:
- 2 tbsp butter
- 4 large eggs, room temperature
- ⅔ cup 2% milk
- 2 tbsp grated orange zest
- ½ tsp almond extract
- ⅔ cup all-purpose flour
- 2 tbsp sugar
- ½ tsp kosher salt
For the topping:
- 1lb (16oz) fresh strawberries, hulled and quartered
- ½ cup slivered almonds, toasted
- 2 tbsp orange juice
- 1 tbsp sugar
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Place butter in a 9in pie plate. Place in oven for 4 - 5 minutes or until butter is melted; carefully swirl to coat evenly.
2. Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20 - 25 minutes or until puffed and sides are golden brown and crisp.
3. In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.
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