We were so excited about the peach pancake that we decided to experiment with a slightly different method, and with different fruit. The results were considerably different, though still very tasty. Using a heavy cake pan instead of skillet seemed to have the most impact. With straight sides, the rising batter climbed right up and formed a shell. Also, I think the height of the sides had the effect of sheltering the top of pancake from circulating hot air. It came out well, but wasn’t quite as exciting as the peach pancake.
To accompany it, I made a simple cinnamon custard.
Overall rating: 5
For the pancake recipe: Oven-baked Peach Pancake
Substitute quartered fresh figs instead of the cooked peaches, and a cake pan.
For the custard:
1 cup milk
2 tablespoons sugar
1 teaspoon cinnamon
Whisk everything together in a metal bowl set over a pan of bowling water. Stir constantly until mixture thickens (about 10 minutes for me).