Baked Strawberry Pancake

Baked Strawberry Pancake

  • 1 cup milk

  • 1/4 cup yogurt or sour cream

  • 3 eggs

  • 3 Tbs. melted unsalted butter

  • Zest of 1 lemon

  • 1 1/2 cups flour

  • 1/2 cup granulated sugar

  • 2 tsp. baking powder

  • 1 tsp. kosher salt

  • 1 tbs room temperature butter

  • 1 1/2 cups halved or sliced strawberries

  • Turbinado sugar (optional)

  • Serve with maple syrup

Preheat oven to 350°F with a 10” inch cast-iron skillet in the oven.

In a medium bowl whisk together the milk, sour cream, eggs, butter, and lemon zest. Add in the flour, sugar, baking powder, and salt and mix until just combined.

Carefully remove the cast iron pan from the oven and add the butter. Once the butter has melted pour in the pancake batter.

Scatter the strawberries over the batter and sprinkle with turnbinado sugar.

Bake the pancake for 25 to 30 minutes or until golden brown and the edges are crisp.

Serve slices of the pancake topped with maple syrup

Amanda FredericksonComment