Nectarine and Blueberry Oven Pancake

Sunday brunch can be a hustle in NY, lines and lines of people waiting to have something to eat. The vibe is not pretty, than you finally seat the food is not a hit. So for long time already I decided to save myself the aggravation, and cook my own brunch. Yes I’m in the kitchen Sunday morning, but for food lovers like me it’s a pleasure. And more and more I’m enjoying cooking. This past year I have learned so much, I just wish I could bake more. I’m tackling the uncharted waters of baking in my usual ‘baby steps’ way; I didn’t realize how hard it is to get it right maybe because I’m not a big fan of measurements. And baking is all about measurements, right? But slowly I’m getting it; sometimes it works and then I do my own little victory dance. Like this nectarine and blueberry oven pancake, this is not exactly a Dutch baby pancake recipe, it’s a bit creamier, because of the caramelized brown sugar in the bottom. It was delicious and hustles free. Can you see me dancing?

Nectarine and Blueberry Oven Pancake

• 4tbs-unsalted butter
• 2 big nectarines
• 3tbs brown sugar
• 1tsp vanilla extract
• 1tbs lemon juice
• ¾ cup all purpose flour
• 1tsp lemon zest
• 1tbs sugar
• 4 eggs, lightly beaten
• ¾ cup milk

Preheat the oven to 450 degrees.

Melt the butter in 9 inches ovenproof skillet. Add the nectarines and cook for 5 minutes in medium heat until it starts to caramelize slightly. Add the brown sugar, vanilla and lemon juice, and cook, shaking the pan occasionally, for 2-3 minutes until sugar has dissolved.

Meanwhile, mix the flour, lemon zest, sugar and a pinch of salt together in a large bowl, make a well in the centre and gradually add the eggs and milk, whisking lightly to combine. Pour the batter over the nectarines and blueberries on top. Place pan in the oven and cook for 15 minutes or until puffed and golden.