Campbell's Kitchen Home > Recipes > Oven Puffed Apricot Ginger Pancake

Oven Puffed Apricot Ginger Pancake

No standing over the stove in this recipe.  This delectable baked pancake uses canned apricots, a touch of rum and a little crystallized ginger to make the batter really delicious.

  • Print Recipe
  • Email this Recipe
  • Share

Back to List More

3 pieces crystallized (candied) ginger  

3 eggs

3/4 cup all-purpose flour

1 1/2 cups milk

2 tablespoons rum

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 can (about 16 ounces) apricots, drained

2 tablespoons confectioners' sugar, sifted

  • Chop the crystallized ginger in a food processor and set it aside.
  • Blend the eggs, flour, milk, rum, salt and vanilla extract in the food processor until the mixture is smooth.
  • Pour half the batter into an 8-inch round baking pan and bake for 20 minutes. Arrange the apricots and ginger on top. Pour the remaining batter over all and bake for 25 minutes or until the batter is set.
  • Sift the confectioners' sugar over the pancake and serve warm.

Ratings & Reviews

(6) Average rating from 6 members

  • Submitted by: Patricia D.

    Date: 06/20/2005

    I am going to give the recipe to my eldest grandaughter to make for her family and surprise them.

  • Submitted by: teresa b.

    Date: 06/20/2005

    Similar to a baked Dutch apple pancake......BUT with yummy apricots! Delicious!

We want to know what you thought of this recipe! Log in or register to rate, review, and tag this recipe.

Nutritional Information

We're sorry. Nutrition information is not available for this recipe.

(6)

Rate This Recipe

Read Reviews (2)

Review this Recipe

At a Glance

Source: Campbell's Community

Prep: 10 minutes

Bake: 45 minutes

Makes: 4 servings


What's for Dinner?

We have ideas. Sign up to get delicious recipes sent by email.

Sign up now