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Custardy Oven Pancake with Mixed Berries

Custardy Oven Pancake with Mixed Berries
Need a vegetarian morn meal? Custardy Oven Pancake with Mixed Berries could be a great recipe to try. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 11g of fat, and a total of 263 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. A mixture of salt, eggs, strawberries, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 42
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Frying PanFrying Pan
OvenOven
2
Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend.
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HoneyHoney
EggEgg
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WhiskWhisk
BowlBowl
3
Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
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All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
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WhiskWhisk
4
Pure 1 cup raspberries in a food processor until smooth. Strain; discard seeds.
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RaspberriesRaspberries
SeedsSeeds
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Food ProcessorFood Processor
5
Remove pan from oven; add butter and swirl until melted and golden.
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ButterButter
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OvenOven
Frying PanFrying Pan
6
Pour in batter.
7
Pour raspberry pure over batter in wide ribbons. Reduce heat to 400 and bake pancake until deep golden, 30 minutes.
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RaspberriesRaspberries
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OvenOven
8
Let stand 10 to 15 minutes to firm up (pancake will fall).
9
Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes.
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StrawberriesStrawberries
RaspberriesRaspberries
HoneyHoney
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BowlBowl
10
Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side.
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FruitFruit
HoneyHoney
11
Cut pancake into wedges.
DifficultyHard
Ready In1 h
Servings8
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
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