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Yield
Makes 2 to 4 servings
Leigh Beisch

How to Make It

Step 1

Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.

Step 2

In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.

Step 3

Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.

Step 4

Raspberry sauce: In a food processor or blender, whirl 4 cups rinsed fresh or thawed frozen raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry purée; taste, and add more sugar if desired. Makes 1 1/4 cups.

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