These delectable treats were served to us on a recent visit to The White River Inn, in Cotter, Arkansas. The lovely proprietor happily shared the recipe, and I am so thankful. These come out looking fancy, but in reality, they are very quick and easy to make. The accompanying Orange-Apricot Sauce can be made ahead, and is supposed to keep for quite awhile in the fridge so it could be ready to go on any given day.
I think these would also be great with a dusting of powdered sugar and a squeeze of fresh lemon, just like a miniature Dutch Baby pancake, or even with a scoop of Peach ice cream and some fresh whipped cream for dessert. A truly versatile dish, in my mind!
Though I got this recipe in Arkansas, it seems to have originated at The Featherbed Inn, in Waltsfield, VT, at least that’s what the copy of the recipe says. http:/www.featherbedinn.com, so credit is due there. It’s great that Inns, Lodges, and B&Bs around the country can share recipes that work well for groups, and can be easily adjusted for the expected number of guests on short notice. 👍🏻 I hope you enjoy it as much as we did!
Pancakes (2 servings)
- 1/4 C Flour
- 1/4 C milk (we use 1%)
- 1/4 tsp almond extract (I used orange extract)
- 1 egg
- 4 6 oz ramekins or 2 12 oz ramekins or oven proof bowls
- 1-2 T butter
- PAM spray
- 1 C Orange juice
- 1/8 C sugar
- 1/2 C Apricot Jam
- Mandarin Oranges
- 1/4 tsp Vanilla extract (optional)
- Sliced almonds, Orange twist, or Strawberry as garnish
Preheat oven to 475°F. Spray oven-proof ramekins with PAM Cooking Spray and place ~1/2 T butter in each. Beat egg until piled high. Beat in milk, add flour and beat until smooth. Mix in extract. Place ramekins into oven to melt butter, remove and pour batter into center of each dish. Bake about 10 minutes until puffed and golden. Serve with Orange-Apricot sauce or topping of your choice.
For sauce: in a small saucepan, place orange juice and sugar, bring to a slow boil mixing until sugar is melted. Add Apricot Jam and simmer until slightly thickened and jam is melted. Add more juice if needed. Add about 4 Mandarin Oranges per pancake and vanilla (optional) and warm until oranges are heated through. Sauce keeps in the fridge for awhile (just like jam or jelly) and can be reheated as needed. Spoon over pancake and garnish with sliced almonds, an orange twist, or a strawberry for color. ENJOY!