Strawberry Puff Pancake Recipe

Name: Strawberry Puff Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 large eggs; 3/4 cup fat-free milk; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/8 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/4 cup sugar; 1 tablespoon cornstarch; 1/2 cup water; 1 cup sliced fresh strawberries; Confectioners' sugar

Servings: persons

2 tablespoons butter
3 large eggs
3/4 cup fat-free milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 cup sliced fresh strawberries
Confectioners' sugar

1
Place butter in a 9-in. pie plate; place in a 400u00b0 oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs, milk and vanilla. In another small bowl, combine the flour, salt and cinnamon; whisk into egg mixture until blended.
2
Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown.
3
In a small saucepan, combine sugar and cornstarch. Stir in water until smooth; add strawberries. Cook and stir over medium heat until thickened. Coarsely mash strawberries. Serve with pancake. Dust with confectioners' sugar.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 3 large eggs, 3/4 cup fat-free milk, 1 teaspoon vanilla extract, and more.

Yes, Strawberry Puff Pancake 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.

Strawberry Puff Pancake

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