Infused with orange zest, this light and fluffy big pancake is baked in the oven until golden brown and puffed. It's perfect for weekend breakfast or brunch.
1 cup flour
1/4 tsp. salt
2 cups milk
2 tbsp. sugar
1 tsp. orange zest
4 tbsp. butter, for pan
4 cups chopped mixed fruit, such as strawberries, blueberries, pineapple, kiwis, oranges
1 tbsp. honey
1/2 cup whipping cream, whipped (35%)
Icing sugar, for dusting
Preheat oven to 400 degrees F. In a large bowl, whisk eggs, flour, salt, milk and sugar until smooth. Stir in orange zest.
Heat an 8-inch cast iron or oven-proof skillet over medium high heat. Add butter. When butter melts and sizzles, add batter to pan.
Transfer to oven. Bake until set, golden brown and puffed, about 40 minutes.
While the pancake is baking. Toss fruit with honey and whip the cream.
Cut pancake into wedges and serve with mixed fruit and whipped cream. Dust with icing sugar.
Yield: 4 to 6 servings.