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INGREDIENTS:
4 large eggs
1/2 cup
2% milk
1/3 cup
oat flour
Pinch of salt
3 Tbsp
unsalted butter, softened
1/4 tsp
ground cinnamon
3 Tbsp
raspberry all-fruit spread, warmed
DIRECTIONS:
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1. |
In a blender, combine the eggs, milk, flour, and salt. Process until smooth, about
15 seconds. Remove to a medium bowl, cover, and let rest 45 to 60 minutes at room
temperature. Meanwhile, preheat the oven to 375°F.
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2. |
Heat 2 tablespoons of the butter in a 9-inch ovenproof skillet over medium heat,
and cook until frothy. Pour in the egg-flour mixture. Place in the oven, and bake
until puffy and set, 14 to 16 minutes.
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3. |
Remove from the oven, and sprinkle with the cinnamon. Spread the fruit over the
pancake, and dot with the remaining 1 tablespoon butter. Using a spatula, fold the
pancake in half, (or roll it up) and slide it onto a platter. Slice into 4 pieces.
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