Strawberry Puff Pancake

This was something my mom used to make me when I was growing up.  As soon as strawberries were in season I would crave this.  There is something about that warm puffy pancake, the cool sour cream and sweet-tart strawberries that is perfect in the morning.  It is easy to throw together, and takes a little under 30 minutes to cook.  Plus my kids always love the moment it comes out of the oven, when it is all puffy, it never seems to get old.

1/4 cup butter

3 eggs

1-1 1/2 cups milk

1/2 cup sugar, divided

3/4 cup flour

1/4 tsp salt

3 Cups strawberrys, hulled and halved

sour cream (or plain yogurt or creme fraiche) and brown sugar for garnish

Butter 9 inch oven proof pie dish.  Place dish and butter in 425 degree oven until butter melts and starts to bubble, about 10 min.  While butter is melting, beat eggs, milk, 6 Tbsp sugar, flour, slat, until smooth.  Remove pan from oven and immediately pour mix into hot pan all at once.  Return pan to oven and bake at 425 for 30 minutes until edges are puffed and brown.  Combine strawberries with remaining 2 Tbsp sugar.  When pancake done remove immediately, cut into slices and serve with strawberries, sour cream and brown sugar.

Puff Pancake right out of the oven