Oven-Baked Strawberry Pancake
Servings 2
Equipment
- 10-Inch Cast Iron Skillet
Ingredients
Oven-Baked Strawberry Pancake:
- 1 cup flour
- 3 tbsp + 1 tsp white sugar, divided
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup whole milk
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted, plus an additional 1 tbsp for the hot skillet **3 tbsp in total
- ½ tsp vanilla extract
- 1 cup strawberries, hulled & sliced
- 3 tbsp semi-sweet chocolate chips, divided
For Serving:
- Powdered sugar
- Maple syrup
- Butter
Instructions
- Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
- Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.
- Whisk together the milk, egg, melted butter, and vanilla until well combined.
- Add the milk mixture to the flour mixture and stir until just combined.
- Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly.
- Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the strawberry slices and a few chocolate chips then sprinkle with the remaining teaspoon of sugar.
- Bake for 23-25 minutes. Remove from the oven and place a few more chocolate chips on top then allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.