4.333335
3 ratings

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
234
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound strawberries, hulled and diced
  • 2 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.

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.

Nutritional Facts

Total Fat
11g
17%
Sugar
10g
N/A
Saturated Fat
5g
27%
Cholesterol
208mg
69%
Protein
9g
18%
Carbs
25g
8%
Vitamin A
133µg
15%
Vitamin B12
0.5µg
7.9%
Vitamin B6
0.1mg
7.4%
Vitamin C
67mg
100%
Vitamin D
1µg
N/A
Vitamin E
1mg
5%
Vitamin K
3µg
4%
Calcium
51mg
5%
Fiber
3g
11%
Folate (food)
56µg
N/A
Folate equivalent (total)
97µg
24%
Folic acid
24µg
N/A
Iron
2mg
12%
Magnesium
25mg
6%
Monounsaturated
3g
N/A
Niacin (B3)
1mg
7%
Phosphorus
149mg
21%
Polyunsaturated
1g
N/A
Potassium
264mg
8%
Riboflavin (B2)
0.3mg
20.1%
Sodium
149mg
6%
Sugars, added
4g
N/A
Thiamin (B1)
0.2mg
11.4%
Trans
0.3g
N/A
Zinc
0.9mg
6.3%