Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
Puffy Oven Pancakes
Puffy Oven Pancakes
Prep Time
15 min
Cook Time
15 min
Yield
2 servings
Ingredients
- 2 tablespoons butter
- 2 large eggs
- 1/2 cup 2% milk
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup fresh blueberries
- 1/4 cup fresh raspberries
- 1/4 cup sliced fresh strawberries
- 1 teaspoon confectioners' sugar
Directions
- Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted.
- In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy.
- In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.
Nutrition Facts
1 each: 351 calories, 18g fat (9g saturated fat), 248mg cholesterol, 210mg sodium, 35g carbohydrate (9g sugars, 3g fiber), 12g protein.
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