By Harlene Deane
Before diving into the Easter baskets, treat your family to this giant pancake scented with lemon and orange. Accompany the pancake with assorted sausages or crisp bacon to round out your brunch. Oh, and don’t forget the mimosas!
3/4 cup milk
1/2 cup all-purpose flour
2 large eggs
2 tbs. granulated sugar
1 tsp vanilla extract
1 tsp finely chopped lemon zest
1 tsp fine chopped orange zest
2 tbs. unsalted butter
2 tbs. mascarpone cheese, softened*
2 cups sliced strawberries*
Powdered sugar for garnish
Preheat oven to 450. Combine milk, flour, eggs, granulated sugar, vanilla, and citrus zests in a food processor fitted with the metal blade, a blender, or just a medium bowl. Process or whisk until smooth.
Place the butter in a 10-inch pie plate or ovenproof skillet and put it in the oven for 3 minutes, or until the butter melts. Swirl the pan to evenly coat it with the butter. Pour the batter into the pan and bake for 15 minutes. Reduce the heat to 350 and bake for 15 more minutes, or until the pancake is nicely browned, cooked in the center, and well puffed. Slide onto a round platter, using a spatula. Spread with the mascarpone and top with the berries. Serve immediately, sprinkled generously with the powdered sugar.
*Chef notes: Mascarpone cheese can be difficult to find so here’s a substitute: 8 oz cream cheese (room temperature), 1/4 cup heavy cream, 2 tbsp. sour cream. Blend well before spreading on pancake. Double the recipe and bake in two pie plates for more servings. Use a combination of strawberries, blueberries and boysenberries.