Lemon Raspberry Skillet Pancake

Puffy skillet-baked pancake swirled with lemon, raspberries, and jam. This brunch recipe is a showstopper that's surprisingly easy to make and perfect for weekend mornings.

Ingredients

• 3 large eggs, at room temperature
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp butter
• 1/2 cup fresh raspberries
• 2 tbsp raspberry jam
• Powdered sugar for dusting
• Whipped cream for serving (optional)
• Extra raspberries for garnish

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe frying pan in the oven to heat up.
2. Step 2: In a blender, combine eggs, milk, flour, sugar, salt, lemon zest, and lemon juice. Blend on high for 30 seconds until completely smooth and frothy.
3. Step 3: Carefully remove hot skillet from oven. Add butter and swirl to coat the bottom and sides completely.
4. Step 4: Pour batter into the hot skillet. Quickly drop raspberries and small dollops of raspberry jam onto the surface. Swirl gently with a toothpick for a marbled effect.
5. Step 5: Immediately return skillet to oven. Bake for 18-20 minutes until puffed up and golden brown around the edges, with a slightly wobbly center.
6. Step 6: Remove from oven. The pancake will start to deflate as it cools – this is normal! Dust with powdered sugar while still warm.
7. Step 7: Garnish with extra raspberries and a dollop of whipped cream if desired. Serve immediately while still warm and puffy.

Nutrition Information