In my dad’s words, this Sunday tradition is “simply the easiest and best recipe I have to share.” His light and tasty oven-baked pancake is quick, inexpensive, and impressive. It makes a great base for seasonal fruits or savory toppings and can be enjoyed for breakfast, lunch, or dinner.
- 2 large eggs, lightly beaten
- ½ cup flour
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 ounces sweet butter
- 3 tablespoons lemon juice
- 1 ½ cups of mixed berries
- 2 tablespoons of powdered sugar
Preheat the oven to 425 degrees. Combine the lightly beaten eggs, flour, vanilla, and milk in a bowl. Mix together, leaving small lumps in the batter.
Place butter in a 12-inch skillet and place into the oven just long enough to melt the butter without burning it, about 2 minutes.
Pour the batter into the buttered pan and bake for about 13–17 minutes. When the batter has risen up the sides of the pan, turning lightly golden brown, remove from the oven.
Drizzle the lemon juice over the pancake, top with strawberries and dust with powdered sugar. Slice like a pie and enjoy.