Description
A puffy, golden skillet pancake with crispy edges and a custardy center, bursting with juicy smashed raspberries. This oven-baked beauty is quick to make and even quicker to disappear!
Ingredients
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3 large eggs
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1/2 cup milk
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1/2 cup all-purpose flour
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1 tbsp sugar
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1/2 tsp vanilla extract
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Pinch of salt
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2 tbsp unsalted butter
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1/2 cup fresh raspberries (lightly smashed)
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Powdered sugar (for dusting)
Instructions
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Preheat oven: 425°F (220°C). Place a 9-inch ovenproof skillet inside to heat.
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Make batter: In a bowl, whisk eggs, milk, flour, sugar, vanilla, and salt until smooth.
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Bake: Carefully remove hot skillet, add butter to melt, swirl to coat. Pour in batter, scatter smashed raspberries on top.
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Bake: 18–20 minutes until puffed and golden.
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Serve: Dust with powdered sugar and serve warm—plain or with a drizzle of maple syrup.
Notes
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Don’t open the oven while baking—it needs the heat to rise!
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Swap raspberries for blueberries, peaches, or sliced strawberries.
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Best enjoyed immediately for maximum puff and crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210kal
- Sugar: 7g
- Sodium: 120mg
- Fat: 12 g
- Carbohydrates: 20 g
- Fiber: 1g
- Protein: 7g