Breakfast

Oven Baked Berry Pancake

Seraphine Wilhelm

35 Min.

Only 1 portion

Info

Perptime 10 Min.
Baketime 25 Min.

Ingredients

Portions

80 g Coconut blossom sugar
3 eggs
1 Sea salt with iodine
200 ml almond milk
170 g flour
2 tbs margarine
1 tbs grated lemon
1 tbs baking powder
10 blueberries
10 raspberries
6 blackberries
Cristallino cane sugar HIH
Maple syrup grade A oder Date syrup HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 390 °F (200 °C). Preheat a 9-inch cast-iron skillet or an ovenproof pan in the oven.

Mix flour, sugar, baking powder and eggs together. Add eggs and milk and mix thoroughly. Take the heated pan out of the oven and melt the margarine in it. Pour the batter into the pan and spread the berries over and bake for about 20 minutes in the oven until the pancake turns golden brown.

Serve with powdered sugar and maple or date syrup.

USED RAPUNZEL PRODUCTS

Coconut blossom sugar

Date syrup HIH

Maple syrup grade A

Cristallino cane sugar HIH