Baked German Pancakes with Fresh Strawberries
low-fat or whole fat
sliced, or any other fresh berries
wedges, to serve, optional
Preheat the oven to 450℉ (230℃) F.
Whisk together the flour, eggs and milk until frothy and very smooth, 3 to 5 minutes. Or use a blended to mix 2 to 3 minutes.
Melt the butter in a nonstick spray a 9 inch; or 10 inch ovenproof skillet (round cake pan works well.)
Pour the batter into the pan.
Bake for 15 to 20 minutes until the pancake form a well in the center and sides puff up.
Remove from the oven and place the strawberries into center of the pancake.
Loosen pancake from pan with wide spatula and cut into wedges with sharp knife.
Dust with the powdered sugar, and drizzle with the maple syrup.
Serve warm with lemon wedges if needed.