It may not exactly be magic, but you’ll definitely impress your family or guests when you make a simple egg, milk and flour batter, pour it into a pie dish, and it rises up over the sides and doesn’t fall!
Unlike Dutch Babies and other pancakes that rise and fall before you can get them to the table, this one stays up like a bowl with a perfect opening for a ruby red sauce of juicy strawberries.
Prep time: 5 min | Cook time: 45 min | Total time: 50 min | 4 Servings
Earthbound Farm Frozen Organic Strawberries (10 oz)
whole or lowfat milk
unbleached all-purpose flour
To make the strawberry sauce, put the berries into a small saucepan. Stir in the sugar, juice, 1 tablespoon water and the cornstarch. Cook over medium-high heat until the berries are soft enough to break apart with a spoon and the sauce thickens, about 10 minutes. Set aside to cool while the pancake bakes.
To make the pancake, place a rack in bottom third of the oven and preheat to 450 degrees F.
In a medium bowl, whisk the eggs. Add the milk, salt and flour, whisking until almost smooth (it’s OK to have a few small lumps in the batter).
Put the butter into a 9-1/2-inch deep-dish pie pan or 9-inch oven-proof skillet. Put it into the oven until the butter melts and is very hot, 2 to 3 minutes.
Remove the pan from the oven and quickly (carefully!) swirl the melted butter to coat the bottom and 1 inch up the sides. Immediately pour in the pancake batter. Return to the oven and bake for 15 minutes.
If the bottom of the pancake puffs up, prick it lightly with a fork. Reduce the temperature to 350 degrees and bake for another 8 to10 minutes or until the sides of the pancake are puffed and golden.
Remove the pancake from the oven. If you’ve made it in a pie dish, fill the center with the berry sauce. If you’ve made it in a skillet, lift pancake out gently and place onto a rimmed platter, then fill with berry sauce. Cut into wedges and serve with a spatula, spooning the sauce over each wedge as you like.
Fresh Variation: Substitute fresh strawberries for the frozen by hulling 2-1/2 cups of fresh berries. If they’re large, cut them in half. Cook for them for 4 to 6 minutes or until they soften slightly and the sauce thickens, then continue with the recipe.
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