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Epicurious

Puffed Pancake with Strawberries

4.6

(32)

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Puffed Pancake with StrawberriesPornchai Mittongtare

Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 1

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

    Step 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.

    Step 3

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

    Step 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.

TagsPancakeStrawberryBerryFruitBreakfastBrunchNut FreeBakingCast Iron SkilletBlenderBon Appétit
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