Description
A rustic, impressive brunch dish. Simple to make, yet utterly delicious.
Ingredients
Units
Scale
- 3 whole eggs
- 1/2 cups (118 ml) flour
- 1/2 cups (118 ml) milk
- 1 Tb vanilla extract
- 1 heaping tsp lemon zest
- 3 Tb Bonne Maman Raspberry Preserves
- 3-4 Tb butter
- Powdered sugar
- Lemon wedges
Instructions
- Preheat your oven to 425°F (218°C).
- In a food processor or blender, combine eggs, milk, flour, lemon zest, and vanilla extract until smooth.
- In a small-medium cast iron pan, melt 2 tablespoons of butter, swirling to coat the bottom.
- Pour in the pancake mixture and bake in the preheated oven for 20 minutes.
- Lower the oven temperature to 300°F (149°C) and bake for an additional 5 minutes.
- Remove from the oven and top with raspberry jam, butter, and a squeeze of lemon juice.
Notes
- For a richer flavor, use whole milk instead of skim milk.
- To prevent sticking, ensure the cast iron pan is very hot before adding the batter.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 150