Ingredients
Liquid ingredients:
- 3 large eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1 Tablespoon maple syrup or honey
- 1/2 Tablespoon vanilla extract
Other ingredients:
- 1/2 cup all purpose flour (for gluten free, substitute a gluten free flour blend)
- 1/2 teaspoon cinnamon or pumpkin pie spice
- A pinch of salt
- 1 1/2 Tablespoons grass fed butter
- 1 – 2 lb. fresh strawberries, cleaned and chopped
- Whipped cream and easy strawberry sauce (see notes below) … and chocolate sauce if desired
Instructions
- Preheat the oven to 425 F. and set a 10-inch cast iron pan in the oven so it gets nice and hot. Make the easy strawberry sauce (see notes) and set aside.
- Blend or beat the liquid ingredients very well until nice and fluffy. Add the dry ingredients and blend or beat a bit more until the batter is nice and smooth. The batter will be thin.
- Put the butter in the pan in the oven, close the oven and watch until butter is fully melted but not browned. Remove the pan from the oven, quickly swirl the pan to coat the bottom with butter, then pour the batter directly into the center of the pan.
- Put the pan back in the oven and bake for about 20 minutes or until the pancake has puffed up and is nicely golden brown on the edges and in the middle.
- While the pancake is baking, clean and cut up the rest of the strawberries and toss with 2 – 4 Tablespoons of the strawberry sauce (or to your liking).
- Remove the puffy pancake from the oven and yell “Panakuchen!” to announce to everyone that they should come look while it’s fully puffed. Cut into wedges with a butter knife and let guests scoop on the strawberries, whipped cream, and extra strawberry sauce, if desired.
Notes
Temperature matters for this recipe! Ingredients should be at room temp and the pan should be preheated and very hot when you add the pancake batter. For safety when serving, you may want to move the puffed pancake to a cutting board or plate because the pan will be VERY hot.
For step 2, it’s best to use a blender with small blender cup or a hand mixer with whisk attachment to get the eggs nice and fluffy. You can do it by hand with a whisk, but it will take more time and effort.
For the easy strawberry sauce: choose about 7 of the “worst” of the strawberries: the ones that aren’t as ripe or pretty. Clean them and roughly chop. Set in a small saucepan with 1/2 cup sugar, 1/4 cup water, 1 teaspoon vanilla and a pinch of salt. Bring to a boil, stirring occasionally, then reduce heat to a simmer and let cook for about 15 minutes. Remove from heat.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.