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
Preparation
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.
