This hearty oven pancake, livened up with slices of fresh tropical fruit, is a childhood favorite from musician Kuana Torres Kahele.

He shared it in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham. The book is out of print.

OMA PALAOA HAWAIIAN OVEN PANCAKE

From “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham (Mutual Publishing)

• 3 large eggs
• 2/3 cup milk
• 1/4 teaspoon vanilla
• 3 tablespoons butter, melted, plus more for brushing on pancake
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup flour
• Sliced tropical fruit (star fruit, apple banana, papaya, mango, etc.)
• Powdered sugar, for dusting

Heat oven to 450 degrees (425 degrees in convection oven). Lightly spray a large, oven-safe skillet (9-by-11-inch is best) with nonstick spray, then place in oven to heat.

In large bowl, lightly beat eggs with whisk. Stir in milk, vanilla, butter, salt and sugar.

Add flour to the bowl, a big spoonful at a time, as you continue to whisk. Do not overmix or it will affect fluffiness of pancake.

Pour batter into hot skillet; return to oven. Bake 12-18 minutes, just until edges are golden. Start checking at 12-minute mark.

Remove from oven and cool slightly, then brush with butter, top with fruit and dust with powdered sugar. Serves 2 to 3.

Nutritional information unavailable.