Recipe information
Yield
Makes 4 Servings
Ingredients
1
pound small strawberries, hulled, sliced (about 1 2/3 cups)
2
tablespoons powdered sugar plus additional for dusting
3
tablespoons unsalted butter
3
/4 cup whole milk, room temperature
3
large eggs, room temperature
3
/4 cup all purpose flour
Pinch of salt
Lemon wedges
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
Step 2
Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
Step 3
Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
Step 4
Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.