Monday, October 8, 2012

Raspberry Upside-Down (Pan)Cake

I mean, really, what other title do you need?  This recipe came about one night after a batch of pancakes went very wrong. I've no idea what happened, since directions were followed to the T, but the pancake batter turned out runny. So runny it couldn't go onto the griddle (at least not without also making its way to the floor).  But, I didn't want to waist a bowlful of potential pancakey goodness, so I poured it into a casserole and baked it. Nom.

What You'll Need
Medium mixing bowl                                                  9 x 9" casserole
Measuring cups                                                          Knife
Stick of butter                                                            Water
Pancake mix                                                               8 oz package raspberries

Now Let's Make Raspberry Pancake Cake!
The great thing about this recipe is its simplicity. Start by preheating your oven to 350F. Grease your baking dish by peeling the wrapper away from the stick of butter and rubbing the stick against the bottom and sides of the dish (Kinda like coloring, but with butter). Rewrap your butter and put it away; set the dish aside.

Prepare your pancake mix in the medium bowl according to the directions on the box. I use the one for 12-18 pancakes (and when does it ever make that many?), which called for 2 cups mix to 1 1/3 cup water. Find the comparable amounts on your box, measure, and mix! Use your whisk and make sure all the lumps are gone, but do not overmix or you'll have a really tough cake.

Rinse off the raspberries and pat them dry with a paper towel very gently.  Layer the bottom of your casserole dish with raspberries, making sure to space them as evenly as possible.

Next, pour the pancake batter on top of the raspberries, making sure to pour evenly across the dish. If any of your raspberries are uncovered, push a little batter over the top of them.

Bake at 375 F for 20-25 minutes, depending on your oven.  Start checking at about 18 minutes, but do not check too frequently or the warmth will escape the oven. Remove from oven when top is just starting to turn golden and an inserted knife comes out clean.

Cut the cake into squares. Dust with confectioner's sugar or the topping of your choice and serve. There's a lot of toppings that go well with this: whipped cream, cream cheese, maple syrup, raspberry preserves, honey, caramel etc. This cake relies on toppings to sweeten it, so don't skimp. Pick one and enjoy!


No comments:

Post a Comment

You know you want to . . .