Puffed Pancake With Strawberries
A fluffy, oven-puffed pancake bursting with light texture and served immediately with fresh strawberries and optional powdered sugar. Ideal for a special breakfast or brunch, it offers a delightful combination of tender batter and sweet fruit, appealing to family and guests alike.
Ingredients
Instructions
- Preheat oven to 450°F.
- Mix eggs, milk, orange juice, sugar, flour, and salt until blended; batter may remain lumpy.
- Melt butter in a 13 x 9-inch baking dish in the oven until it sizzles, but do not let it brown.
- Remove the baking dish from the oven and pour the batter into it immediately.
- Bake in the middle of the oven for 20 minutes or until puffed and brown.
- Remove from oven and sprinkle with powdered sugar if desired.
- Serve immediately with warm strawberry sauce and sour cream.
Tips & Substitutions
For a fluffier pancake, ensure your eggs are at room temperature before mixing. If you don't have orange juice, you can substitute it with lemon juice or any fruit juice you prefer. To make it a bit healthier, consider using whole wheat flour instead of all-purpose flour. Be careful not to overmix the batter, as it's fine for it to be lumpy.
Serving Suggestions
Serve the puffed pancake immediately for the best texture. It pairs beautifully with warm strawberry sauce and a dollop of sour cream. You can also add fresh berries or a sprinkle of nuts for extra flavor. For a complete breakfast, consider serving alongside a fruit yogurt salad or bacon.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancake in a preheated oven at 350°F for about 10 minutes until warmed through. You can also microwave individual slices for about 30 seconds, but this may slightly affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Puffed Pancake With Strawberries contains roughly 636 calories, with 11g protein, 125g carbohydrates, and 11g fat. It is an excellent source of vitamin C (51% of the Daily Value), iron (33% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2112mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
It's best to prepare the batter just before baking for optimal puffiness. However, you can mix the dry ingredients in advance and store them separately. Just add the wet ingredients right before baking to ensure the pancake rises properly.
What can I use instead of butter?
If you're looking for a dairy-free option, you can replace butter with coconut oil or a vegan butter substitute. This will still provide a rich flavor and necessary fat to help the pancake puff up beautifully.
Can I add other fruits to this recipe?
Absolutely! You can enhance the pancake with various fruits like blueberries, raspberries, or even sliced bananas. Just be mindful of the moisture content, as too much liquid can affect the pancake's ability to rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).