Baked Strawberry Pancakes

“Doubtless God could have made a better berry, but doubtless God never did”
~ William Allen Butler

Very true, but what use are kind words spoken about strawberries if one is not eating them? The summer's first pint of local strawberries finally arrived in my home this week and it was with no delay that I paid my own tribute which, while not as lyrical as Butler's, would taste that much sweeter.

This recipe was copied from a cookbook years ago, long before I thought to start a food blog and became concerned with proper attributions, and so I've entirely forgotten what book it may have been except that I recall it had belonged to someone's Jewish grandmother. I apologize to whomever wrote the book, but at least the reputation of Jewish grandmothers will not suffer. Ridiculously simple and with little added sugar to let the natural sweetness of fresh strawberries shine, these baked pancakes are soft and creamy and slightly chewy inside with just the finest lightly crisp exterior, rather like a baked custard. Do not spoil with syrup, they are absolutely perfect as they are!

Although these are strawberry pancakes by right and parentage, I had a few fresh apricots left in the kitchen and couldn't help turning one of the two pancakes the recipe makes into an apricot-and-strawberry version with a few slices of apricot. I'm sure the strawberries didn't mind — I know that I didn't!

Baked Strawberry Pancakes

Recipe by Lisa Turner Published on June 23, 2008 Soft, light and creamy, and with a fine lightly crisped golden exterior, these baked strawberry pancakes are one of my most popular recipes Print this recipe Ingredients: 2 tablespoons butter 4 large eggs, separated 1 cup milk 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon vanilla 1 pint strawberries, hulled and halved (or quartered if they are very large) icing sugar (optional) Instructions: Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in oven to melt. Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the milk, flour, sugar and vanilla. Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Arrange the strawberries on top. Bake for 15-20 minutes, until golden on top and a cake tester or toothpick inserted in the middle comes out clean. Remove from the oven and run a rubber spatula around the edges of the pan to loosen the pancake. Sprinkle with icing sugar if using, and cut into slices for serving hot or warm. Makes two 9-inch pancakes

This goes to Susan of The Well-Seasoned Cook for her sweet and savory event, Pancakes on Parade.