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Ingredients
- 4 large eggs
- 5 1/2 About 5 1/2 tbsp. honey, divided
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1 cup flour
- 2 1/2 cups milk
- 2 cups raspberries, divided
- 1/4 cup butter, cut into chunks
- 1 pound strawberries, hulled and sliced (or use another favorite fruit)
Details
Adapted from myrecipes.com
Preparation
Step 1
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.
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