Puffed Pancake with Cardamom-Fruit Salad

Ingredients

• 1¼ c. mixed fresh fruit
• 2 tbsp. light corn syrup
• ¼ tsp. ground cardamom
• 3 large eggs
• ⅓ c. heavy cream
• 3 tbsp. fresh orange juice
• 1 tbsp. sugar
• 1 tbsp. unsalted butter
• 1 tsp. orange zest
• ½ tsp. salt
• ½ tsp. pure vanilla extract
• ¼ c. all-purpose flour

Directions

1. Prepare the fruit salad: Toss the fruit, corn syrup, and 1/8 teaspoon cardamom together in a medium bowl. Cover and chill.
2. Make the puffed pancake: Preheat oven to broil. Whisk together the egg yolks, cream, and juice. Whisk in sugar, butter, zest, salt, vanilla, and remaining cardamom. Sprinkle the flour, while constantly whisking, over the egg mixture until mixture is smooth. Beat the egg whites to soft peaks and fold into batter. Heat a 10-inch nonstick skillet over medium heat. Pour the batter into the pan and cook until the mixture begins to set around the edges -- about 3 minutes. Transfer the skillet to the oven and broil until pancake is golden brown -- about 2 minutes. Loosen and invert onto a plate. Top with fruit salad and serve immediately.

Source: countryliving.com