My Mormor made an amazing oven pancake. Her traditional Scandinavian version had bacon or sausage in the batter, whichever was on hand, for a savory breakfast delight topped with maple syrup. However, I tend to favor fruit in my pancakes and let the protein be it's own little freebird side. The hubs has his own favorite mix-in for baked goods - chocolate. Half Canadian, half Choc-o-holic. And in times of stress, the Choc-o-holic comes out. One day this week while he was studying for his Step 2's, he called to tell me we were completely out of chocolate and wasn't I going to the store...? His studious honesty was rewarded with four different bags of chocolate, which he merrily munched all night long. But as a post-test treat, I am planning to make this little breakfast as well. Just keep that chocolate coming.
This recipe is a perfect breakfast for two in matching 9-inch pie pans, and a modified half version of my grandmother's original recipe. But if you're feeding a few more, just double the batch and bake it up in a big ol' cast iron skillet, serving in slices like a giant morning pizza. You'll be a lonely chef no more with this at breakfast time!
Chocolate Chip Oven Pancakes with Mixed Berry Compote (2 9-inch pancakes)
For the pancake:
- 3 eggs
- 3/4 c milk
- 1/2 tbs butter, softened
- 6 tbs flour (half whole wheat or rye if desired)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tbs sugar (or a full tbs for a sweeter pancake)
- 1/4 c semi-sweet chocolate chips
For the berry compote:
- 2 tbs water
- 2 tbs fruit juice (pomegranate or apple)
- 1/2 tsp flour
- 1/2 c blackberries
- 1/2 c blueberries
- 1/2 c raspberries
Preheat the oven to 400 degrees and grease two 9-inch baking pans with butter. Combine the eggs and mild in a large bowl and mix together. Stir in the butter, breaking up into little pieces as you mix. Add the flour, salt, cinnamon and sugar and stir until just combined. Gently fold the chocolate chips into the batter.
Divide the batter evenly between the greased baking pans. Place in the oven and bake for 10 minutes before reducing the heat to 350. Bake for another 8-12 minutes, until pancakes are golden on top. Remove pan from oven and let cool for a minute before removing from the pan. Loosen gently with a spatula and transfer to a plate to serve.
While the pancakes are baking, make the berry compote. Combine water, fruit juice and flour in a small saucepan and whisk together. Add the berries and set over medium heat. Bring to a simmer and cook for until the fruit is broken down and the sauce has thickened, about 10 minutes. Serve over the oven pancakes.