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BAKED ALMOND PANCAKE WITH STRAWBERRIES + CITRUS

Baked Almond Pancake | the year in food

Somewhere in junior high I took a class, something like Home Ec, where we learned how to cook. I don’t recall much except that the teacher was stern but kind, and imposed exacting rules around things like sifting flour (which I still don’t usually do), scraping the bowls clean with a spatula (which I now sometimes do), and room temperature versus chilled ingredients. This kind of precision and specificity I associate with those who love to bake. I have learned that I am not really great at that kind of precision in the kitchen. I like to be a little loose when I cook.

Baked Almond Pancake | the year in food

In the class, we learned how to make Dutch babies, something for which I have a lifelong fondness because it’s my first memory of a really successful cooking project. There’s a straightforward alchemy to it: you toss together a few ingredients and slide them into a warmed skillet. It goes into the oven and transforms into this wonderful, puffed up thing that deflates a little as it cools, but is warm and comforting and just delightful. And best of all, it’s so simple. It doesn’t demand the precision of other kinds of baked goods. What better way to turn a bunch of pre-teens on to the magic of cooking? She was a smart one, that stern but kind lady. Of course we would be wowed by Dutch babies.

Baked Almond Pancake | the year in food

Dutch babies have been on my to-make list for years, but when I stopped eating wheat, I figured that it was another baked good that was no longer an option. (I have wrongly abandoned so much, thinking that without wheat it was pointless. It’s been awesome to rediscover so many foods.) This recipe is from Green Kitchen Stories; I’ve been wanting to make it since they posted it last year. They call it a fat almond pancake, and I love that name. And while it’s not exactly a Dutch baby, that’s the memory it evokes, and the two are similar in spirit. It’s reminiscent of a soufflé or bread pudding. As long as you don’t expect a conventional pancake when you tuck into this soft, melting dish, you’ll be pleased as punch.

Today is the last day to vote in Saveur’s Best Food Blog awards, where the Year in Food is a finalist in the Best Cooking Blog Category! I’d be so thrilled to have your vote. Thank you!!

Baked Almond Pancake | the year in food

BAKED ALMOND PANCAKE WITH STRAWBERRIES + CITRUS
adapted from Green Kitchen Stories
Serves 6 to 8

5 eggs, whisked
2.5 cups almond, soy, dairy or other milk of choice
1 cup almond flour
2 tablespoons brown rice flour
2 tablespoons unrefined cane sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons butter

2 cups sliced strawberries
2 blood oranges
2 tangerines
2 tablespoons unrefined cane sugar

To serve:
1 lemon, sliced into wedges
Powdered sugar

Preheat the oven to 425 degrees.

Place a 10×12-inch baking pan in the oven to preheat.

In a mixing bowl, whisk together the eggs. Combine with the almond milk and set aside. In another large mixing bowl, combine the almond flour, brown rice flour, sugar, baking powder, and sea salt. Slowly whisk the wet mix in with the dry, mixing vigorously to incorporate. Melt the butter in the heated baking pan. When melted, swirl it around the pan, then mix the rest into the pancake batter. Give the batter one last thorough mix, and pour into the hot baking pan.

Bake at 425 degrees for 30 to 40 minutes, until the pancake is puffed and golden and firm at the center. It will still be rather wet when ready.

While the pancake bakes, place the strawberries in a bowl and set aside. Using a sharp knife, supreme the citrus. Slice away the top and bottom end. Stand the citrus upright, and slice away the outer peel and pith, working in a circle around the citrus. Slice each fruit about 1/4-inch thick lengthwise, and then quarter each slice. Add to the bowl with the strawberries. Toss the fruit with the cane sugar and set aside to macerate, stirring occasionally.

Baked Almond Pancake | the year in food

  • Dixya @ Food, Pleasure, and Health - i am not a baker at all and prefer flexibility of cooking as well. looking at these strawberries, i want a huge slice of this pancakes now.ReplyCancel

  • Laura - We had a really exacting type for home ec. too. She would loom over your shoulder during sewing-oriented classes (I made a fuzzy stuffed scottish terrier-ish dog for my final project–pretty badass), and specify the same sifting and scraping rules as yours. But! When we made “healthy” brownies with applesauce, we were all SO on board with her meticulous ways. I guess they just know.

    I’ve wanted to make something like this since the GKS crew posted it last year as well. Yours is so bright with the citrus–sounds like a great transitional and totally fancy breakfast.

    Crossing my fingers for you on those Saveur awards! :)ReplyCancel

  • Katrina @ WVS - Baked pancakes make me so happy. This is gorgeous, and looks so yummy!ReplyCancel

  • Lauren @ Dash of Soul - These photos are so beautiful! Pinning! :)ReplyCancel

  • gomez - Love. I want your book! I just ordered….ReplyCancel

  • EL - I have the same liking for “loose” recipes. So that might be why I love clafoutis and strawberry shortcake. I just experiment when I want the gluten free — generally with rice flour and oat bran. The oat bran seems to add a bit of texture/crunchiness without drying things out too much (although you have to be careful not to overdo it). I would think that a clafoutis would be pretty easy to make gluten free.ReplyCancel

  • Angela Brown - I wish I had a good enough memory to recall what we made back in Home-Ec. I’m sure it was something awesome! Your pictures look incredible in this post. I’d love to know what kind of lens they were shot with. Just submitted my Saveur vote…wish you all the best! Can’t wait to check out your new book!ReplyCancel

  • Leslie - Definitely Not Martha - I’m also much more of a cook than a baker. But puffed up oven pancakes are worth the exception. I’ve never tried making a gluten free one, but I love almond flour, and I love that you paired it with strawberry and orange.ReplyCancel

  • Laura @ Blogging Over Thyme - Congratulations on Saveur! I am DEFINITELY more of a cook than a baker (although I did bake professionally for a bit). It comes a lot more naturally to me–and I enjoy the spontaneity that cooking can provide.

    Love the idea of a baked pancake! This would be perfect for company!ReplyCancel

  • cheri - What a great recipe, perfect for a small crowd on a week-end!ReplyCancel

  • Kathryn - I think Home Ec teachers the world over must have had the same kind of training ; )

    Love this breakfasty-brunch idea – it looks hearty yet light and a celebration of all that’s good about this time of year.ReplyCancel

  • David - I’d like it!
    Thanks very much!ReplyCancel

  • Cara's Healthy Cravings - This would be a lovely option for an Easter brunch, thanks!ReplyCancel

  • Dan from Platter Talk - Love this post, you’ve got my vote.ReplyCancel

  • Kimberley - @Angela: thank you! I shoot almost everything with my 35 mm/1.4 lens, which I adore.ReplyCancel

  • Kasey - These photos are SO beautiful Kimberley. I am so glad we had that impromptu little date today- you’re inspiring, lady. xoReplyCancel

  • Angela Brown - Thanks for your response, Kim! Best of luck with Saveur…excited to see the results!ReplyCancel

  • Allyson - Dutch baby- what a fantastic name. These look beautiful. I bet the almond flour imparts a lovely flavor. I’ll be putting these on my list of things to try. Best of luck with Saveur!ReplyCancel

  • The Little Pancake Company - This looks delicious! Dutch baby pancakes are one of our absolute favourites! I always love them served with a side of vanilla cream. Light enough not to overpower the taste of the almond flour but adds a lovely velvety texture.
    ReplyCancel

  • Anne - I remember Home Ec class like it was yesterday. Partially because it was only last year. I got so annoyed about how precise the teacher was. Spoon and level the flour, don’t scoop. Sifting is VERY important. Don’t eat the cookie dough. Ugg… I love cooking but I disliked that class. How do they think cookbook authors (such as you) make recipes?
    Either way, I love this post! I have never made Dutch babies, but they sound very interesting!ReplyCancel

  • sara - I love dutch babies, love the almond twist! :)ReplyCancel

  • Phoebe Lapine @FeedMePhoebe - Wow, baked pancakes? Crazy-I’ll definitely have to try these sometime!ReplyCancel

  • erin @ yummy supper - How cool is that that you had Home Ec!? And learned to make Dutch Babies to boot. I love that you used almond flour here… I want to come to breakfast at your house;)
    xoxo
    EReplyCancel

  • MARY Kay - This picture is one of the most memorable of all the SAVEUR winning blogs!ReplyCancel

  • Frank - Those photos make those pancakes absolutely delicious!ReplyCancel

  • Hakk? Karadeniz - Very nice recipe, thank you:-)ReplyCancel

  • Clemsy May - I love these photos, so pretty!ReplyCancel

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