Fresh Strawberry Puff Pancake

I don’t think this was ever made for me when I was growing up, so when I came across this recipe I was very curious about it, having sort of no idea what would come out of the oven. It’s almost a custard and the top almost carmelizes like a crème brulee. This could just as easily be a “peach puff pancake” or a “raspberry puff pancake” or any other fruit or berry pancake as the strawberries are not integral to the recipe. Just substitute the strawberries for whatever fruit you have on hand.


  • 3 eggs
  • 1 1/2 cups soy milk
  • 1/2 cup granulated sugar
  • 3/4 cup flour
  • 1/2 tsp salt
  • 2 cups fresh strawberries, sliced

Yield: 8 servings

Preheat oven to 425o

Place Earth balance in 9” ovenproof pan or pie plate. If you bake in cast iron or a dutch oven, the edges will get crispier. Put pan in oven until Earth balance melts and bubbles (about 10 minutes). Meanwhile, beat together the eggs, milk, 6 tbsp sugar, flour and salt until smooth.

Remove pan from oven and immediately pour mixture into the hot pan. Return to oven and bake for 30 minutes or until eggs are puffed and browned.

Sprinkle berries with the remaining sugar and spoon into the centre of the pancake, when done. Serve immediately, cut into wedges.

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