Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.
Farm & Larder oven pancake batter
2 tablespoons butter
Farm & Larder raspberry preserves
1. Preheat oven to 425°. Set a large oven-safe skillet over low heat, and melt butter.
2. Pour Farm & Larder pancake batter into buttered skillet and transfer to oven. Bake for 20-25 minutes, until edges are golden and pancake is cooked through in the middle. Remove from oven, cut into wedges and top with preserves.
Show Mom some love this weekend with a fresh and easy brunch highlighted by crisp spring produce including asparagus, pea vines and tart California apricots. Serve up these bright vegetables with an airy oven pancake topped with mixed berry preserves, smoky all-natural bacon and baked eggs accented by silky crème fraîche and herbs while Mom sits back and relaxes with a glass of Rosé. Enjoy!
Here are a few recipe ideas for the week:
German-Style Oven Pancake
This puffy, light pancake is fit for a crowd—top with our mixed berry preserves and a generous dollop of crème fraîche.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.
Roasted Baby Red Potatoes
Tossed with buttery herbs and garlic, these roasted potatoes are fantastic morning, noon or night.
This spritzy drink is fit for a lazy morning, with muddled mint, fennel syrup and lemon.
Fresh Apricot Compote
This tart-sweet compote is wonderful served this week’s pancake or Greek yogurt and crunchy granola.