-
-
My review
Skillet Strawberry Pancake
Rita
"For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 252 calsOriginal recipe yields 4 servings (1 8-inch pancake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an oven to 425 degrees F (220 degrees C). Watch Now
- Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries. Watch Now
- Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately. Watch Now
Footnotes
- Variations
- Cinnamon: add 1/2 teaspoon of cinnamon to the batter. Skip strawberries.
- Apple: slice 1/2 an apple and cook it on the melted butter until lightly golden. You may add a pinch of cinnamon to it. Skip strawberries.
- Blueberry: use 1/2 cup of blueberries instead of strawberries.
- Banana: add 1 sliced banana to the melted butter and cook it until golden, but still firm. You may add a pinch of cinnamon to it. Skip strawberries.
- Chocolate chip: add 1/2 cup of your favorite chocolate chip to the batter in the skillet. Skip strawberries.
- Chocolate: add 1 tablespoon of cocoa to the batter.
- Plain: skip strawberries and top baked pancake with a squeeze of lemon juice and powdered sugar.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 252 calories; 11.3 g fat; 30 g carbohydrates; 8.1 g protein; 159 mg cholesterol; 218 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4048 Ratings
-
-
-
-
-
Most helpful positive review
1/16/2011
Awesome recipe! I have made many of the variations and they have turned out great too. I will say that I like this recipe best with just two eggs. Thanks for sharing!
Most helpful critical review
2/16/2011
I followed this to a "T" but once it was cooked it was as heavy a a brick. Too many eggs.
Most helpful
Most positive
Least positive
Newest
1/16/2011
Awesome recipe! I have made many of the variations and they have turned out great too. I will say that I like this recipe best with just two eggs. Thanks for sharing!
12/2/2010
I used a mixture of strawberries and raspberries because I only had about a half cup of each. I used whole wheat white flour and buttermilk instead of whole milk. I used a round cake pan instead...
2/23/2011
I love the banana version of this. My husband likes the apple version. I have not tried the other versions yet. Deffinately a keeper!
3/24/2011
Simple recipe to follow, although I made a few tweaks. Instead of 1/4 c sugar, I used 2 TBSP agave syrup, which made this sweet enough. I used a gluten-free baking mix instead of flour. I also...
3/20/2011
I love this recipe! So easy on a lazy Sunday morning! I have one suggestion if making with strawberries, try using 1/4 tsp vanilla and 1/4 tsp almond extract. The almond really complements stra...
2/16/2011
I followed this to a "T" but once it was cooked it was as heavy a a brick. Too many eggs.
5/11/2013
LOVE this recipe. I followed the recipe to a T the first time and give it 5 stars. I have since modified it using coconut oil instead of butter since we don't do much dairy, and I also throw i...
1/29/2012
If you are looking for a delicious and easy breakfast, you may want to try this recipe. No need to heat up the pan, I just put the butter in the skillet and put it in the oven while it was preh...