Happy MAY DAY pancake

Our favorite pancakes are so easy to make. 

We call them Strawberry Puffed Pancakes.

 They are baked in the oven, so you have
time  to slice the strawberries, make coffee,
and set the table. There is no rushing.

 Whisk the batter while the pan heats
in the oven with the butter.

 After the butter is melted and the pan is hot,
 pour the batter into the pan.

This is the 8" single serving pan.

We usually share this size.

 This is the double recipe in a glass pie dish. 

This will serve 2-4

 Puffing in the oven.

Remove from the oven when it is puffed and

 golden. Warm your plates the last 2 minutes. 

This is the double size made in a 9" pie pan

Here's one that rose really high!

 While the pancake is baking 

rinse out the batter bowl and slice the strawberries.

Sprinkle with a little lemon juice and 

set aside to serve with the pancakes.

Fill the pancakes with the fresh strawberries 

and sprinkle with powdered sugar. 

Serve at once on heated plates.

Strawberry Oven-Puff Pancakes

For each individual serving:

1 egg

1/4 C flour

1/4 C milk

1/4 t vanilla
pinch salt

Whisk together until smooth.

1T butter

5-6 fresh strawberries

lemon juice, sprinkle

powdered sugar, sprinkle

Preheat oven to 425. In a 6" nonstick ovenproof pan, add 1 T butter. Put skillet in oven while it preheats and the butter is melted and bubbly. Remove pan from oven and add the batter, do not stir. Return to oven and bake about 18-20 minutes, until puffed high and golden. Meanwhile, rinse out your batter bowl and slice the strawberries. Add a little lemon juice to the strawberries. Remove pancake from oven when done onto the heated plate. Fill center with strawberries and dust generously with powdered sugar. ENJOY!

*You can easily double this recipe to serve 2-3. Use a glass or pottery 9" pie pan

Here's the apple version.