Baked Sunday Pancake with Raspberry Sauce

Name: Baked Sunday Pancake with Raspberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 3 larges eggs; 118 milliliters all-purpose flour; 177 milliliters milk; 0 teaspoons salt; 2 Tbsps sugar; 1 teaspoons vanilla

Baked Sunday Pancake with Raspberry Sauce is a vegetarian morn meal. This recipe makes 4 servings with 232 calories, 7g of protein, and 13g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of salt, sugar, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter in a 10-inch ovenproof frying pan over low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove from heat.

In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.

Ingredients you will need

Vanilla

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Blender

Bowl

Pour batter into prepared pan and bake in a 425 oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.

Ingredients you will need

Raspberry Sauce

Equipment you will use

Oven

Frying Pan

Raspberry sauce: In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub pure through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry pure; taste, and add more sugar if desired. Makes 1 1/4 cups.

Ingredients you will need

Raspberry Sauce

Raspberries