"the interesting thing about jelly is that I used to make it all the time when I was younger – before my children left the nest – and I never used pectin. I just added sugar to the fruit and simmered it until it was a consistency I thought was jelled enough, and that was it. It worked for blackberries, peaches, strawberries, raspberries, and blueberries. So, the jelly Seth made without pectin may be blackberry syrup, but if you cook it longer it will be jelly. And, blackberry syrup is really good on pancakes, right?"
So, tonight I tried Seth's jelly soup ... er, chunky syrup ... on a puffy pancake that we like to make. It was very, um, syrupy. I'm posting here the recipe for the puffy pancake with compote (that's compote, not compost). If you receive the Christmas cards that we (and by "we" I mean "I") send out, you'll recognize this from several years ago. If you're not among the lucky few who receive our (and by "our" I mean "my") innovative Christmas cards, please feel free to send me your address so that I may happily add you to the list.
Recipe for Puffy Pancake:
4 large eggs
1 c. milk
1 c. flour
2 T. sugar
1/4 t. salt
2 T. butter
Compote:
2 bananas cut into 1/2 in. chunks (I usually skip this part due to Seth's intense dislike of all things banana)
1 pint strawberries
1 T. sugar
1 T. lemon juice
1. Preheat oven to 425.
2. Prepare pancake: Place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender at medium speed, blend eggs, milk, flour, sugar, and salt until smooth.
2. Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake 15 minutes or until puffy and golden.
4. Meanwhile, prepare compote: In bowl, toss bananas and berries with sugar and lemon juice.
5. Spoon compote onto pancake; sprinkle with confectioners' sugar. Cut into wedges to serve.
Enjoy!

