This French Baked Pancake is one of our signature dishes here at Whispering Pines B&B. We serve it often and top it with a homemade seasonal fruit sauce; whatever is in season at the nearby orchards.
- Batter:
1/2 cup Butter, room temperature
4 tablespoons Sugar (1/4 Cup)
3 Eggs
1 tsp vanilla flavoring
2 cups Flour (1 white/1 wheat)
1 1/2 teaspoons Baking powder
1 1/4 cups Milk
1 tablespoon pie filling (optional – if you know your topping choice and it’s already made, putting a bit in the batter )
- Filling:
3 cups Small curd cottage cheese (22 oz container)
2 Eggs
1 teaspoon salt
3 tablespoon Butter (melted)
- Topping:
1 can apple pie filling
1 cup maple syrup
1 cup Sour Cream (or yogurt)
1 teaspoon Praline (or Vanilla)
1 tablespoons Cinnamon
(for garnish)
Pecans and/or Dried Cranberries
Preheat oven to 350 F. Spray a 9 x 13-inch baking pan with cooking spray.
Combine the 1 stick of butter and sugar in a large bowl. Add 3 eggs; beat well. Add flavoring. Combine flour and baking powder. Mix flour mixture and milk alternately into butter mixture. Set aside.
Begin melting 3 tablespoons of butter. In medium bowl, slightly beat 2 remaining eggs, add salt, cottage cheese, apple pie filling (if using) and melted butter.
Pour 1/2 of batter in greased pan. Spread cheese mixture over the batter in the pan. Top and spread with remaining batter. Bake for 60 mins or until golden brown. Let sit 5-10 minutes or until set. OR, see note on reheating below.*
Mix and heat apple pie filling and syrup together in a saucepan to make a sauce. Mix sour cream, flavoring and cinnamon together in a small bowl to make a sour cream sauce.
Cut baked pancake into squares or triangles. Serve with Apple sauce and a dollop of sour cream sauce. Sprinkle with pecans or cranberries.
*We prefer to prepare and bake ahead of time and reheat for 30 mins at 350 F just before service. This allows the cottage cheese to really set (think lasagna) AND crisps up the top and sides of the pancake giving it a unique texture.
It can be refrigerated for 3 – 4 days in the pan or cut into squares and frozen. From frozen, thaw overnight in refrigerator or defrost in microwave for 1 – 2 minutes prior to rebaking.
Serves 10
Variations:
- Blueberry sauce topped w/orange zest
- Cherries topped w/almond yogurt & slivered almonds (see photo to right)
- Peaches and Cream Sauce