Serve this puffy chocolate
chip oven pancake, topped with fresh strawberries and dusted
with powdered sugar for a special breakfast, brunch or as a dessert.
Strawberry-Chocolate
German Pancake
- 1/4 cup butter or
margarine
4 large eggs
1 cup milk
1 cup all-purpose flour
1 cup (6-ounces) semisweet chocolate chips
1 pint basket fresh California strawberries, stemmed and sliced
Powdered sugar for dusting
- Preheat oven to 425°F (220°C). Melt butter in 10-inch ovenproof skillet.
- In container of electric
blender measure eggs, milk and flour, blend until smooth.
- Pour into hot skillet.
Bake 2 minutes. Remove from oven; sprinkle chocolate pieces over
pancake and return to oven. Bake 15 to 20 minutes until puffed
and golden brown.
- Top with strawberries
and dust with powdered sugar. Serve immediately, cut into wedges.
Makes 4 to 6 servings.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
