Ingredients
Units
Scale
- 3 eggs
- 1/2 cup AP flour
- 1/2 cup skim milk
- 1/4 teaspoon coarse salt
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste (optional - can easily substitute with vanilla extract)
- 3 tablespoons unsalted butter
- Assorted berries and cherries, lemon juice and lemon slices, and powdered sugar to fill and garnish
Instructions
- Place a large, oven safe skillet in the oven and preheat to 425˚F.
- While pan is heating, blend eggs, flour, milk, salt, sugar, and vanilla in a blender until smooth.
- Remove hot pan from the oven and add the butter, swirling the melting butter around to coat the pan.
- Pour batter into the pan and return to the oven. Cook for 20-25 minutes, until puffed and golden brown.
- Remove from the oven. Sift powdered sugar over the puffed pancake, add desired berries and quick squeeze of lemon juice. Cut wedges out of the skillet and serve immediately.
- Prep Time: 5 mins
- Cook Time: 20 mins