- 4-5 T butter
- 4 T sugar, white is fine, but brown sugar or turbinado sugar is better
- Fruit, 1-2 apples or pears or 2-3 peaches or nectarines, 3-4 plums or other small stone fruits, or a cup to a cup and a half of berries, whatever’s good where you are now
Oven to 375, chunk up the butter in a baking dish (we use a 7×11 one or a 9×13 one depending on how puffy we want it, smaller dish gives a taller pancake), toss it in the oven while it preheats to melt the butter. You need enough butter that the whole bottom of the pan has a decent layer of melted butter over it.
Meanwhile, slice up the fruit into pieces you can tackle with a fork. Put it in the pan with the (now melted) butter. You can make a pretty pattern if you want, but it’s totally optional. Sprinkle sugar on top, and put the whole thing back in the oven.
Cook it till the fruit looks soft and starts to get a bit of color, probably about 30 minutes, but keep an eye on it. You want the sugar to caramelize a little but not burn. Apples and pears take longer than stone fruit, berries are fastest of all. While it’s cooking, mix up the batter.
- 2 T butter
- 1 1/2 cup dairy: higher fat is better, we usually use half and half, heavy cream is great if your have it, if you must use milk, throw a big spoonful of full fat yogurt or sour cream in there too (buttermilk is also delicious)
- 3 eggs
- 1/4-1/3 c sugar, again, white is fine, but I like brown sugar or turbinado sugar better
- 1 t salt
- 1 t vanilla
- 1/2 c flour (not a typo, it really is that little)
- spices if you want them, whatever you like with your fruit
In a big microwave safe bowl, melt the butter. Pour the dairy on top and stir it up. Add the eggs (you can whisk them up a little in another bowl if you hate doing it in the main bowl, but I don’t mind and I’d rather just have one bowl to clean up in the end).
Stir in the sugar, salt, and vanilla. Sprinkle the flour on top and whisk it up. It’s going to look way too runny. That’s normal, it’s fine. Let it sit for at least 20 minutes (while the fruit cooks), longer is fine.
Take the fruit out of the oven. Carefully pour the batter over the fruit. The goal is not to move the fruit too much (how much you care probably depends on if you tried to make a fancy pattern with the fruit).
Put it back in the oven and cook it for 30-45 minutes (usually longer for the smaller pan, shorter for the bigger pan). The edges will rise up and get dark, the middle should be just barely set. If it starts to get dark on the edges before it’s done in the middle, you can put foil around the edges, but it can be pretty darn dark and still super tasty.
Serve it hot for highest puff (it will deflate as it cools), but it’s still good when it’s cold.