Ingredients

The following ingredients have 6 Servings
  • 6 eggs
  • 1 1/3 cup buttermilk
  • 1 tsp fresh lemon zest
  • 2/3 cup sugar
  • dash salt
  • 1 1/3 cup flour
  • 1 cup chopped fresh strawberries
  • 1 cup fresh blueberries
  • 6 tbsp butter

Instruction

  • Preheat your oven to 425 degrees.
  • Whisk together the eggs, buttermilk, lemon zest, sugar, salt, and flour until smooth. We actually use a hand blender to make the batter really smooth.
  • Add the strawberries. Don’t stir them in at this point, just add them to the batter. Set aside.
  • In a large skillet (12 x 9), melt the 6 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
  • Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
  • Then place the skillet into the oven and bake for about 20 – 25 minutes.
  • The pancake is done when it is golden brown and puffed up.
  • Once the pancake is done serve immediately (while it’s puffed up), because it will shrink quickly!
  • Serve with syrup and whipped cream.