Directions:
- Put butter in a 2-quart skillet such as cast iron and place on bottom rack in a preheated 425-degree oven.
- While butter melts, quickly mix batter. Using a food processor or blender, or with a bowl and whisk, mix eggs until light and lemon-colored. With motor running, gradually pour in milk, then slowly add flour. Continue mixing 30 seconds.
- Pour batter into melted butter in pan. Continue baking about 22 to 25 minutes, or until puffed and browned on the edges and golden in the center.
- While the pancake is baking, rinse and pat dry berries. Hull and slice into a bowl. Warm the jam or jelly and stir into the berries.
- When the pancake is pulled from the oven, immediately fill with the berries. Sift powdered sugar over the top and cut into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.02 Kcal (2156 kJ) | ||
| Calories from fat | 199.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.21g | 34% | |
|---|---|---|---|
| Cholesterol | 170.92mg | 57% | |
| Sodium | 239.39mg | 10% | |
| Potassium | 771.55mg | 16% | |
| Total Carbs | 68.07g | 23% | |
| Sugars | 33.51g | 134% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 11.99g | 24% | |
| Vitamin C | 105.3mg | 176% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 147.65 Kcal (618 kJ) | ||
| Calories from fat | 57.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 34% | |
|---|---|---|---|
| Cholesterol | 49mg | 57% | |
| Sodium | 68.63mg | 10% | |
| Potassium | 221.19mg | 16% | |
| Total Carbs | 19.51g | 23% | |
| Sugars | 9.61g | 134% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 3.44g | 24% | |
| Vitamin C | 30.2mg | 176% | |
| Iron | 0.3mg | 5% | |
| Calcium | 35.3mg | 12% | |
* 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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