Custardy Oven Pancake With Mixed Berries – a delicious recipe with eggs, honey, lemon zest, salt, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425u00b0. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
2
Puree 1 cup raspberries in a food processor until smooth. Strain; discard seeds.
3
Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry puree over batter in wide ribbons. Reduce heat to 400u00b0 and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).
4
Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.
484
kcal
Calories
26
g
Fat
41
g
Carbs
22
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 9 ingredients. The key ingredients include: 4 large eggs, About 5 1/2 tbsp. honey, divided, 1 teaspoon lemon zest, 3/4 teaspoon salt, and more.
Yes, Custardy Oven Pancake With Mixed Berries 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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