Wednesdays Unplugged – Baked Puff Pancake with peaches and blueberries



"The purpose of art is washing the dust of everyday life off our souls." ~ Pablo Picasso


NOTE: I spend my Wednesdays Unplugged
from appointments. It's my day to stay home, enjoy cooking and welcome
our kids and grandkids for dinner in the evening. We end our meal with
quotes from the Norwegian 'Quote Cup' passed on to me from my
grandmother. I share a quote and a recipe here each week, and sometimes
some photos of family fun. I love trying new recipes…and love getting
recipes you would like to share!

I don't know where this summer has gone… can't believe it is already August! The Uptown (and Loring and Powderhorn) Art Fairs always signify the beginning of the end of summer for me… they were last weekend! I loved the big 'Welcome' banner that was dynamically changing as people freely added to it. Our granddaughter also loves to draw and paint… followed a series of 'clues' at her birthday party that led her to a new easel for her to create to her heart's content!


I had some peaches and blueberries that I decided to try in an oven puff pancake. I thought it turned out quite delicious, my husband said he didn't like eating warm peaches so I would probably go with only blueberries for him (I would still add peaches for me!). Be sure to grease the pan liberally.

BAKED PUFF PANCAKE with peaches and blueberries
  • Pancake-peachpuffFresh peaches (1-3 depending on size and preference)
  • Blueberries (about 1/2 cup or to taste)
  • 1/2 cup milk
  • 1/2 cup flour
  • 3 eggs
  • 3 tablespoons sugar
  • Salt to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter

Preheat oven to 500 degrees F. Liberally grease flat glass rectangular baking dish, approximately 9 x 13.

Peel and cut up peaches, sprinkle in bottom of baking dish. Add blueberries. (Choose amounts, or use different fruits, to taste… you should be able to still see the bottom of the baking dish peeking through.)

Mix together milk, flour, eggs, sugar and salt with a whisk, mixer or in a blender, beating well. Pour over fruit.

Bake 15 minutes at 500%.  While baking, mix together cinnamon and nutmeg, set aside. After 15 minutes, remove pan from oven. Sprinkle with cinnamon/nutmeg mix and dot with about 2 tablespoons butter if desired. Return to oven for another 10 minutes. Serve hot with maple syrup.

Sharlene Hensrud, RE/MAX Results – EmailMinneapolis Realtor who cooks


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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