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Custardy Oven Pancake with Mixed Berries

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 1 hr
Yield Serves 8
Sunset reader Jayne Bohannon of Gunnison, CO, contributed this poofy oven pancake, suomalainen pannukakku, which is like a cross between a Dutch baby and a French clafoutis. Her Finnish great-great-grandmother used to serve it at for family gatherings at the spa she started in Berkeley, CA. Bohannon adds a berry swirl and fresh fruit on top. Try it for dessert or brunch.


  • 4 large eggs
  • About 5 1/2 tbsp. honey, divided
  • 1 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1 cup flour
  • 2 1/2 cups milk
  • 2 cups raspberries, divided
  • 1/4 cup butter, cut into chunks
  • 1 pound strawberries, hulled and sliced (or use another favorite fruit)

Nutrition Information

  • calories 267
  • caloriesfromfat 37 %
  • protein 8 g
  • fat 11 g
  • satfat 5.9 g
  • carbohydrate 35 g
  • fiber 3.5 g
  • sodium 328 mg
  • cholesterol 129 mg

How to Make It

  1. Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425°. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.

  2. Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.

  3. Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400° and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

  4. Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.