Directions:
- Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425°. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
- Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.
- Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400° and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).
- Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2735 Kcal (11451 kJ) | ||
| Calories from fat | 769.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.47g | 131% | |
|---|---|---|---|
| Cholesterol | 756.25mg | 252% | |
| Sodium | 5653.07mg | 236% | |
| Potassium | 2881.72mg | 61% | |
| Total Carbs | 438.01g | 146% | |
| Sugars | 249.18g | 997% | |
| Dietary Fiber | 48.01g | 192% | |
| Protein | 85.78g | 172% | |
| Vitamin C | 251.1mg | 418% | |
| Iron | 21.7mg | 121% | |
| Calcium | 1450.1mg | 145% | |
| Amount Per 100 g | |||
| Calories | 141.12 Kcal (591 kJ) | ||
| Calories from fat | 39.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 131% | |
|---|---|---|---|
| Cholesterol | 39.02mg | 252% | |
| Sodium | 291.69mg | 236% | |
| Potassium | 148.69mg | 61% | |
| Total Carbs | 22.6g | 146% | |
| Sugars | 12.86g | 997% | |
| Dietary Fiber | 2.48g | 192% | |
| Protein | 4.43g | 172% | |
| Vitamin C | 13mg | 418% | |
| Iron | 1.1mg | 121% | |
| Calcium | 74.8mg | 145% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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