Pancakes for breakfast? Try them in a new baked form! You’ll be delighted by their fluffiness and delicacy!
Ingredients
- Brown sugar, 2 tablespoons
- Eggs, 2
- Wheat flour, 85 g
- Milk, 115 ml
- Olive oil, 5 g
- Salt, a pinch
To serve
- Powdered sugar, 5 g
- Raspberries, 70 g
Preparation
Preheat the oven to 200°C. Place a cast-iron skillet (or ovenproof dish) in the oven to heat up. In a large bowl, mix eggs and milk. Add sugar, salt, and sifted flour, mix thoroughly. The batter should have a runny and smooth consistency. If you have more time to prepare the pancake, let the batter rest for 20 minutes to rest.
Remove the heated skillet from the oven and thoroughly grease it with olive oil, both the bottom and the sides of the dish. Pour the batter onto the prepared skillet. Bake the pancake in the oven for about 20 minutes until it takes on a golden color and its edges rise.
Serve the pancake immediately dusted with powdered sugar and topped with fresh fruits.
