Raspberry pancake

Fall is a wonderful time to enjoy Sunday breakfast.  I am beginning to feel the comfort of a slower morning, which is quite cozy with a slight chill in the air.  Our temperatures have already been as low as the upper 30’s the past couple of nights here in Michigan.

So, here is another great recipe to enjoy when there is a little more time to slowly fall into the routine of the day. Some people call these larger pancakes a Dutch Baby, and this one can be divided into three portions easily, served with breakfast fruit or a breakfast meat.  A warmed maple syrup would also be delicious to serve with the pancake, or as we did, just a few shakes of powdered sugar.

Gather these ingredients:  2 large eggs, 2 tablespoons sugar, 1 teaspoon Meyer Lemon Zest, salt to taste, 1/2 cup flour, 3/4 cup fat free milk, 1 tablespoon margarine, 1 box of raspberries-about 20, and powdered sugar or syrup to taste.

Using a 9 inch pan, preheat the oven and the pan to 450 degrees.  During the heating time, mix the eggs, sugar, lemon zest and salt in a bowl.  Next, add the flour and milk, while whisking to achieve a nice smooth batter. Then, remove the pan from the oven and melt the butter in that pan covering all the surfaces.  Pour in the pancake batter and sprinkle with the raspberries.  Bake for 12 to 14 minutes.

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This pancake will puff up nicely just out of the oven. So, it must be served immediately, as it does flatten when cut or within a few minutes.

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