Puffed Pancake With Strawberries
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Stir strawberries and 2 tablespoons sugar in medium bowl
3
Let stand at room temperature while preparing pancake
4
Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet
5
Blend milk and eggs in blender until smooth
6
Add flour and salt; blend batter just until incorporated
7
Pour batter into hot skillet
8
Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes
9
Immediately cut pancake into quarters
10
Transfer 1 wedge to each of 4 plates
11
Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve
12
Preheat oven to 450°F
13
Stir strawberries and 2 tablespoons sugar in medium bowl
14
Let stand at room temperature while preparing pancake
15
Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet
16
Blend milk and eggs in blender until smooth
17
Add flour and salt; blend batter just until incorporated
18
Pour batter into hot skillet
19
Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes
20
Immediately cut pancake into quarters
21
Transfer 1 wedge to each of 4 plates
22
Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve