Baked Raspberry Pancake

Am I glad to see raspberries in all their plump and vibrant red glory back to the fruit section of Trader Joe's yesterday? They disappeared (went out of season) just when I needed them and every time I would go to the produce section of my favorite stores, I always check if they're back. So I saw them yesterday and not being sure if they are sweet I only got one little plastic container.

Today I put it to the test and made a pancake. Yes, pancake as in singular because I baked it instead of making it in the griddle or pan. So one is more than enough for me. It's the same recipe which I use in my pancakes and the same separating the eggs then whip the whites before folding factor which made it light and puffed and fluffy. The raspberries are surprisingly sweet- maybe because they're organic and with the tartness that I love. Of course they bled a little and oozed some juice but not enough to spoil or mar the texture of the pancake.

Here's how I made it:

Ingredients:

2 extra large eggs, separated

1/2 cup all-purpose flour

1/2 cup milk

3/4 tsp baking powder

2 tbsp granulated sugar

1 tbsp unsalted butter

10-15 pieces fresh raspberries

powdered sugar for dusting

maple syrup (optional)

Method:

Preheat oven to 400 degrees F

Place 1 tbsp unsalted butter in the middle of a pie dish and allow to melt

Beat the egg whites until stiff, set aside

Mix together egg yolks, flour, baking powder, sugar and milk

Fold in egg whites into the batter

Remove the pie dish from the oven and pour the batter

Arrange the raspberries on top

Bake for 25 minutes or until top is light golden

Remove from the oven and sprinkle with powdered sugar before serving

Delicious with maple syrup as well