Strawberry Puff Pancake Skillet

Try this easy one-pan recipe for breakfast
Strawberry Puff Pancake Skillet

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Strawberry Puff Pancake Skillet

This soufflé-like pancake needs an extra-hot skillet to rise correctly, and while this recipe can be made any time of year with whatever add-ins you prefer, we can’t help but love sweet, spring and summer strawberries in ours.

4
Servings
268
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  strawberries, hulled and diced
  • eggs
  • 1/2  Cup  eggs
  • 1/2  Cup  all-purpose flour
  • 1  Pinch of  salt
  • 2  Tablespoons  butter
  • 2  Tablespoons  confectioners’ sugar

Directions

Preheat the oven to 475 degrees F. Place a heavy, seasoned,  cast iron skillet inside the oven to pre-heat.

In a mixing bowl, whisk the eggs until they start to foam. Whisk in milk, and then gradually whisk in the flour and salt. Fold half the strawberries into the batter. Remove the pan from the oven and reduce the oven temperature to 425 degrees F. Melt the butter in the skillet, and pour the batter into the skillet. Place the skillet in the oven and bake for about 12 minutes, or until the pancake is puffed and lightly brown in color. Remove from the oven, dust with powdered sugar, and serve.

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
35g
27%
Protein
18g
39%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
30mg
3%
Fiber, total dietary
4g
16%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
2mg
14%
Phosphorus, P
253mg
36%
Selenium, Se
2µg
4%
Sodium, Na
201mg
13%
Water
116g
4%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.