Directions:
- Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.56 Kcal (1790 kJ) | ||
| Calories from fat | 153.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.1g | 26% | |
|---|---|---|---|
| Cholesterol | 163.32mg | 54% | |
| Sodium | 210.29mg | 9% | |
| Potassium | 486.42mg | 10% | |
| Total Carbs | 61.04g | 20% | |
| Sugars | 36.04g | 144% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 10.74g | 21% | |
| Vitamin C | 43.6mg | 73% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 101.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 175.55 Kcal (735 kJ) | ||
| Calories from fat | 63.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 26% | |
|---|---|---|---|
| Cholesterol | 67.05mg | 54% | |
| Sodium | 86.34mg | 9% | |
| Potassium | 199.71mg | 10% | |
| Total Carbs | 25.06g | 20% | |
| Sugars | 14.8g | 144% | |
| Dietary Fiber | 1.16g | 11% | |
| Protein | 4.41g | 21% | |
| Vitamin C | 17.9mg | 73% | |
| Iron | 0.8mg | 11% | |
| Calcium | 41.8mg | 10% | |
* 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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