Baked Sunday Pancake With Raspberry Sauce – a delicious recipe with butter, eggs, milk, vanilla, all-purpose, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
2
In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
3
Pour batter into prepared pan and bake in a 425u00b0 oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.
4
Raspberry sauce: In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub puree through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired. Makes 1 1/4 cups.
296
kcal
Calories
18
g
Fat
22
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons butter, 3 large eggs, 3/4 cup milk, 1/2 teaspoon vanilla, and more.
Yes, Baked Sunday Pancake With Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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