My parents found this recipe in the early ‘80s when staying at The Edgecombe-Coles House, a B&B in Camden, Maine. This recipe serves 3. I usually double the recipe for guests and put it in a 9” x 13” Pyrex which requires about 10 minutes additional cooking. It is similar to Bickfords’ Apple Pancake, though that one is cooked in an iron pan in the oven (and therefore is round). Of course you can use any other fruit. I like it with maple syrup (only the real, 100% kind), but it is also good with powdered sugar.
1 cup Flour
1 cup Milk
¼ stick Butter
½ can Comstock apple pie filling (or equivalent) in heavy sauce, not water
- Melt butter in 8” x 8” glass pan in the oven at 425 degrees until the butter begins to blacken. Turn/twist the pan so that the butter goes up the sides.
- Blend milk, eggs and flour and pour into the hot pan. As with pancakes, a few lumps are OK. By the time the cooking is over they are gone.
- Spoon in ½ can of apple pie filling, and spread it around the pan. Apples can be replaced with cherries, blueberries, etc. but be careful that it doesn’t introduce a significant amount of water. If it does, add a bit more flour to the mix. Comstock has two types of apple filling so I always get the one in the heavy syrup. Note that the recipe does not call for sugar, as that comes from the proper can of fruit.
- Bake at 425ofor about 30 minutes. It will be done when the sides are crisp, the eggs are cooked, and the batter is rising out of the pan at the edges. Cook it over a cookie sheet in case it overflows. The larger pan (doubled recipe) will take a few minutes more.
- Can be served alone, with melted butter, powdered sugar, or with maple syrup. I prefer real maple syrup.
- Serve immediately after removing from the oven, before it falls.
- This is easy to reheat in the microwave on a low setting. (If you reheat it on High, it becomes rubbery.)
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked vegetables in boil-able packages.)