Oven-Puffed Apricot Ginger Pancake

Campbell's Oven-Puffed Apricot Ginger Pancake Recipe

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.

At a glance


10 min.


55 min.



Bake: 45 min.

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What You'll Need

3 pieces crystallized 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 15 ounces) apricot halves in light syrup, drained
2 tablespoons confectioners' sugar, sifted

How to Make It

  • 1

    Chop the crystallized ginger in a food processor and set it aside.

  • 2

    Blend the eggs, flour, milk, rum, salt and vanilla extract in the food processor until the mixture is smooth.

  • 3

    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.

  • 4

    Sift the confectioners' sugar over the pancake and serve warm.

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