It’s not often that I posted stuff on my blog that could even remotely enter the realm of healthy. In fact, my friends have, for the most part, stopped asking what I put in my baked goods and instead opted for responses like “Oh this is sooooo good! I don’t even want to know what you made this frosting out of.” While I wouldn’t say this recipe is healthy, per say, it’s certainly not the most unhealthy breakfast option you could choose. With almost a full serving of fruit (and your daily dose of vitamin C), no extra refined sugar, and approximately 400 calories a serving, this is a delicious guilt-free way to start your morning!
Strawberry Cloud Pancake
Makes one large pancake (approximately 2 servings per pancake)
2 large eggs
1/2 cup all purpose flour
2 tsp. vanilla extract
4 tsp. honey
1/2 cup warm milk
1 tbsp. butter
6-7 large strawberries, washed and quartered
Start by preheating your oven to 390* Fahrenheit (200* Celsius) and melting the tablespoon of butter in a large, oven-proof skillet over medium heat. In a small bowl, separate the egg whites from the yolks. Whip the egg whites until stiff peaks form (a few minutes) and set aside. In a large bowl, combine the egg yolks, flour, vanilla extract and honey. Mix until all of the ingredient begin to clump together. Add the warm milk, and mix until the clumped honey mixture dissolves into the milk and there are no longer any lumps. Fold the egg whites into the rest of the batter using a large metal spoon. Be careful not to mash the egg whites so that they deflate, but be sure to fold until there are no longer any lumps of egg whites. Pour the batter into the hot, buttered skillet and cook on the stove top until the edges begin to set. Remove the skillet from the heat and sprinkle with the prepared strawberries.
Place the skillet in the oven and bake the whole thing for approximately 7-8 minutes or until the top is a light golden color. Serve with a little honey drizzled over the top.
Recipe slightly adapted from Things We Make