Puff Pancake with Fruit Topping

This is an easy recipe that takes 5 minutes to prep and 15 minutes to bake. I serve it for dinner or breakfast. It can easily be the star of your brunch table. I have doubled, tripled and even quadrupled this recipe with ease. If you would like to double this recipe, than pour the batter into a rectangular baking pan instead of a 9 inch one.I top it with a variety of fruit toppings that begin with fresh seasonal fruit. But it is equally as good with butter and good quality maple syrup.

Serves 4

1/2 stick of butter melted
1/2 cup of milk
1/2 cup flour
1/4 cup sugar
2 large eggs
pinch of nutmeg

Heat oven to 425. Spray an oven proof 9 inch pan with cooking spray.In a medium bowl, whisk together the milk, flour, sugar, eggs and nutmeg. Pour the melted butter into the bottom of the baking pan. Pour the batter in next and place in the oven for 12-17 minutes. The pancake should be puffed and golden. Sprinkle with confectioners sugar and serve with fruit topping below or top with butter and syrup. Cut into 4ths and serve.

Fruit Topping
2-3 cups of sliced fruit(apples, pears, peaches, nectarines, berries)
1/2 cup good quality perserves(apricot, strawberry, apple jelly)
juice of half a lemon
3 tablespoons butter
1/4 cup peach brandy, calvados, raspberry liqueur
pinch of cinnamon or nutmeg, optional

In a large skillet melt the butter and add the fruit, perserves and lemon juice. Cook until the perserves melt and the fruit releases its juices and becomes soft, about 7-10 minutes. Take the pan off the heat and add the spirits. Return to the heat and cook off the alcohol, about 3 minutes. Spoon warm fruit over the top of each pancake slice before serving.

Cook's Notes- If the fruit is very juicy and the sauce appears to runny, make a slurry of cornstarch and water. Mix 2 teaspoons of cornstarch with 3 tablespoons of cold water together and pour over the boiling fruit. Stir until thickened.