Sarah's Strawberry, Banana & Chocolate Puffy Pancake
This huge pancake, big enough to serve 4 people, is a great kid-friendly recipe. My daughter Sarah loves to make this one. Her favorite topping to put inside is strawberries & bananas drizzled with chocolate sauce. There is an endless array of combinations you could use though, so experiment and add your favorites to the middle."I didn't have any fresh fruit on hand so we made the base pancake and topped with canned blueberry compote. Delish! I made 2 separate 10" pancakes in the same oven and they both came out perfect, leaving me extra time while baking to setup coffee and juice. The recipe was very easy to follow. Next time I'm definitely trying the straw/ban/choc toppings!" - dsn3k
Yield: 4 Servings Ready in 30 minutes
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Sarah's Strawberry, Banana & Chocolate Puffy Pancake Preparation
Preheat the oven to 400 deg F. Pour 2 tablespoons of butter into 10 inch ovenproof non-stick skillet. Brush the pan well to avoid sticking. (If you are worried about the pancake sticking, you can use a small amount of additional butter or an olive oil spray as well).
In a medium bowl, combine the milk, eggs, flour, remaining 1 tablespoon of butter and salt. Whisk constantly for 1 minute. Pour batter into the prepared skillet.
Bake in the oven for 20-25 minutes or until the pancake is a light golden brown and is puffing up the sides of the pan. Slide out of pan onto a large platter. Immediately add the sliced fruit, drizzle with chocolate sauce, and then lightly sift some powdered sugar on top, if desired.
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