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.
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
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.
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