Makes 8 servings
4 eggs
1 cup whole milk
1 cup all-purpose flour
¼ cup unsalted butter
1 cup semisweet or bittersweet chocolate pieces
1 quart fresh strawberries, washed, hulled, and sliced
Confectioners’ sugar
Preheat the oven to 425°F.
Place the eggs, milk, and flour in a blender or food processor.
Blend until smooth. Melt the butter in a 10-inch ovenproof skillet. Pour the
batter into the hot skillet and bake for 4 minutes. Scatter the chocolate
pieces over the pancake. Bake for an additional 15 to 20 minutes until puffed
and golden brown. Top with fresh strawberries and dust with confectioners’
sugar. Cut into wedges and serve immediately.
“This pancake emerges from the oven big and fluffy, almost bowl shaped,
ready to fill with sweet, succulent strawberries. Homegrown only."
