Skillet Puff Pancake with Strawberries

Some people are morning people and some people are snooze button people. I am a definition snooze button person, and for folks like me a quick breakfast recipe is where it's at. One of my favorite things to do on the Saturdays is to make a big breakfast, but if I want something that's low effort and maximum reward, a turn to a puff pancake, also known as a "Dutch baby". There’s hardly any work involved, just some lazy whisking and strawberry slicing.

What I love about Dutch babies is you can make them a million different ways. You can add any sort of berry, stone fruit, or even lemon curd would be delicious on this. I'm kind of a sugar monster so sometimes I'll douse this with maple syrup instead of lemon juice, and according to Buddy the elf, maple syrup is a food group so it's totally fine.

What makes this recipe enchanting:

• It is amazingly quick and easy

• It is extremely versatile. Serve with whatever fruit or spreads you have on hand

• Makes a great addition to a thrown-together breakfast spread, with sausages or bacon

More easy breakfast recipes:

• Home Sweet Home Banana Bread

• Aurora Frittata

• The Best Buttermilk Biscuits with Cinnamon Honey Butter

• The Best Blueberry Buttermilk Pancakes

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Makes 1 Dutch baby:

• ½ cup flour 

• ¼ teaspoon salt 

• 1 tablespoon sugar 

• 1 cup milk 

• 2 eggs 

• 1 teaspoon vanilla 

• 3 tablespoons unsalted butter 

• 1-2 cups fresh sliced strawberries

• Maple syrup or lemon wedges, for serving

Directions:

1. Preheat the oven to 400 degrees F. 

2. Blend the flour, salt, sugar, milk, eggs, and vanilla in a blender until smooth. You can also whisk them in a large bowl, but the blender ensures a smooth batter which will help your pancake puff up.

3. Place butter in a large cast-iron skillet and place skillet in the pre-heated oven. Watch the pan closely and once butter is melted and sizzling, remove the skillet from the oven and pour the batter into the skillet. Return the skillet to the oven, allow the pancake to bake for 20 minutes. DO NOT open the oven door, keeping that heat contained is what will add to the puff to your pancake.

4. Meanwhile, prep your fruit. Stem all the strawberries and slice lengthwise. Slice your lemon into four wedges, if using. 

5. Once the pancake is done baking, scatter the strawberries all over it. Slice into quarters like a pizza and then, using a spatula, lift the slices onto plates. Serve with fresh lemon wedges for squeezing over the top, if desired.