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)
How to Make It
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.
Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.
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).
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.