This breakfast.... it was such a nice change from the everyday. And quick, which is a must for breakfast at our house. One large pancake is spread with soft fruits and baked to perfection. It was as delicious as it looks.
Honey Cloud Pancakes
Recipe modified from Things We Make
5 eggs, separated
3/4 c. warmed milk
3/4 c. flour
heaping 1/4 tsp. salt
1 tsp. vanilla
2 Tbsp. honey
1 1/2 c. soft fruits (I used strawberries, raspberries, blueberries)
1 Tbsp. coconut oil
extra fruit for garnish
honey and powdered sugar
Separate 3 eggs, putting whites in a small glass bowl and yolks in a medium bowl.
Whip egg whites until stiff peaks form, set aside.
Add remaining 2 eggs, flour, salt, vanilla and honey to egg yolks and whisk to combine.
Fold in whipped egg whites.
Heat a large ovenproof skillet over medium heat, and preheat oven to 400 degrees.
When skillet is hot, melt coconut oil, spreading to coat the bottom and up the sides.
Pour entire bowl of batter into pan and cook for about 5 minutes; until the sides start to set.
Evenly distribute fruit over the top of the pancake.
Transfer skillet from stovetop to oven, and bake for 10 minutes, until cooked through and golden on top.
Slice into individual servings.
Drizzle with honey and sprinkle with powdered sugar.
Serve with extra fruit, if desired.