Puffed Pancake With Strawberries
- 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
- Preheat oven to 450u0b0F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- 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.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- 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.
strawberries, powdered sugar, unsalted butter, milk, eggs, flour, salt, lemon wedges
Taken from www.epicurious.com/recipes/food/views/puffed-pancake-with-strawberries-238536 (may not work)