A baked pancake served with strawberries and vanilla cream cheese.
Ingredients
- 2 tablespoons butter
- 3 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar To serve:
- powdered sugar
- strawberries
- vanilla cream cheese or alternatively ice cream, whipped cream, ricotta plus honey
Preparation
Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Clarify the butter (heat in a saucepan, skim off and discard the foam).
In a blender (with a pitcher), crack the eggs, add milk, flour, and sugar.
Place an ovenproof skillet or another oven-safe pan (approximately 20 cm in diameter) on the stove. Alternatively, you can use an ovenproof dish or baking tray – if using this method, heat it in the oven instead of on the stove.
Heat the skillet over medium heat and spread 2 tablespoons of clarified butter over it. If heating the dish in the oven, coat the bottom with butter.
Briefly blend the mixture in the blender (4 seconds) until smooth and pour it into the skillet or the preheated dish in the oven.
Bake uncovered for about 20 minutes until the pancake puffs up in places and is well browned and crispy. Meanwhile, prepare the strawberries (wash and slice).
Remove from the oven, top with strawberries, and dust with powdered sugar. Add dollops of vanilla cream cheese or other desired toppings like ice cream, whipped cream, ricotta with honey. Cut into portions and serve.
Enjoy your baked strawberry pancake!
