Pomegranate Orange Puffy Pancake
Start your weekend off right with this pomegranate orange puffy pancake! Dotted with tangy, seasonal pomegranate and infused with bright citrus.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons salted butter
- 4 large eggs
- 1 cup whole wheat pastry flour
- 1 cup milk
- 1/4 cup pure maple syrup
- 2 tablespoons orange juice ((from half an orange))
- 1 tablespoon orange zest ((from half an orange))
- 3/4 cup pomegranate arils
- 2 tablespoons granulated sugar
- 1 tablespoon powdered sugar, (for garnish)
Instructions
- 1
Preheat the oven to 425 degrees F, and lightly mist a 10-inch cast iron skillet with non-stick spray. Line the bottom of the skillet with a circle cut from parchment.
- 2
Put the butter on top of the parchment and place the pan in the hot oven to melt the butter.
- 3
Crack the eggs into the bowl of an electric mixer, and beat on high speed until pale yellow and a little foamy (about 1 minute).
- 4
Add the flour, milk, maple syrup, orange zest, and orange juice. Beat for 30 seconds, scraping down the bottom and sides of the bowl with a silicone spatula as needed.
- 5
Remove the hot pan from the oven and swirl to coat the parchment with butter.
- 6
Pour the batter into the pan, and scatter 1/2 cup of the pomegranate arils evenly over the surface.
- 7
Sprinkle with sugar and bake for about 20 minutes, or until the pancake puffs, is golden brown and is just firm to the touch in the center.
- 8
Garnish with remaining pomegranate seeds and dust with powdered sugar.