Puffed Pancake with Strawberries
A dramatic, puffy oven-baked pancake served with fresh strawberries and dusted with powdered sugar. This German pancake-inspired dish puffs up beautifully in a hot skillet and makes an impressive breakfast or brunch.
Ingredients
- •1 pound small strawberries
- •2 tablespoons powdered sugar
- •3 tablespoons unsalted butter
- •¾ cup whole milk
- •3 large eggs
- •¾ cup all purpose flour
- •1 pinch salt
- •4 wedges lemon
Cooking Instructions
- 1.
Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
5 min
- 2.
Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
8 min
- 3.
Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
11 min
- 4.
Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
3 min
