Apples, peaches, blueberries... any seasonal fruit can be used with this oven pancake.

Simple to make, but a great presentation at a brunch for friends and family.

Ingredients:

2 pints strawberries
1 Tbsp. sugar
1 Tbsp. amaretto
3 Tbsp. butter
3 eggs
6 Tbsp. flour
1 Tbsp. sugar
6 Tbsp. milk

optional: vanilla yogurt

Directions:

Wash, hull, and cut strawberries into quarters lengthwise. Place in shallow bowl; add sugar and 1 Tbsp. amaretto. Let sit until syrup forms, stirring occasionally.

Heat oven to 425⁰. Put butter in large cast iron skillet; place in oven to melt butter and heat skillet.

In a medium bowl, beat eggs with whisk. Add flour, sugar, and milk. Beat just until smooth. Tilt skillet to coat bottom with butter. Pour batter into hot skillet and return to oven. Bake at 425⁰ about 15 minutes, until puffed and golden.

Cut pancake into slices and top with strawberries. Top with vanilla yogurt if desired. Serves 2-4 people.