Recipes

Puffed Pancake with Strawberries

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Puffed Pancake with Strawberries

Puffed Pancake with Strawberries

amanda

Equipment

  • - Non-stick Frying Pan

  • - Silicone Spatula

  • - Whisk or Electric Mixer

  • - Piping Bag with Star Nozzle (Optional)

  • - Digital Food Scale

  • - Microwave Safe Mixer Container

  • - Silicone Baking Mat (Optional)

Ingredients

  • 1 pound small strawberries, hulled, sliced (about 1 2/3 cups)

  • 2 tablespoons powdered sugar plus additional for dusting

  • 3 tablespoons unsalted butter

  • 3/4 cup whole milk, room temperature

  • 3 large eggs, room temperature

  • 3/4 cup all purpose flour

  • Pinch of salt

  • Lemon wedges

Instructions

1

Instruction 1

Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
2

Instruction 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.
3

Instruction 3

Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
4

Instruction 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.
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