Strawberry and Lemon Baked Pancake

Strawberry and Lemon Baked Pancake

By March 12, 2014

  • Prep Time : 5 minutes
  • Cook Time : 20 minutes
  • Yield : 8



Preheat the oven to 450 degrees Fahrenheit.

Combine the dry ingredients (flour, 1/4 sugar and salt) and set aside.

NOTE: Don't have pastry flour? Use regular white or whole wheat flour. I've found that the pastry flour works the best.

Whisk together the evaporated milk, eggs, lemon juice. Once mixed well, pour the egg mixture into the flour mixture.

Mix on high speed or by hand for 2-3 minutes. The batter should be smooth without lumps.

Spray a pie pan or oven-proof skillet with cooking spray. Pour the batter into the pan. Gently place the strawberries on top. Sprinkle with the remaining sugar.

Bake for 10 minutes. Rotate the pan and bake an additional 5-10 minutes.

Watch closely toward the end of the baking time. Using a heat proof spatula gently lift the side of the pancake to make sure the bottom is not getting too dark.

Let cool for 10 minutes and Enjoy!

This recipe serves 8. Each serving is Weight Watchers PointsPlus 3!

Strawberry and Lemon Baked Pancake Recipe |

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