2
tablespoons butter
4
eggs
2/3
cup 2% milk
2
tablespoons grated orange peel
1/2
teaspoon almond extract
2/3
cup all-purpose flour
2
tablespoons sugar
1/2
teaspoon kosher salt
TOPPING:
1
pound fresh strawberries, hulled and quartered
1/2
cup slivered almonds, toasted
2
tablespoons orange juice
1
tablespoon sugar
Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. Meanwhile, in a large bowl, whisk eggs, milk, orange peel and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp. In a small bowl, combine topping ingredients. Serve with pancake. Yield: 6 servings (3 cups topping). Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
