Pancake Soufflé

 

This is a MUST try recipe. It’s a quick, very easy,and your family will love it!

3 eggs
1/2 cup butter, melted
3/4 cups milk
Juice of 1/2 lemon
3/4 cup all-purpose flour
Confectioners' sugar
1/2 teaspoon salt
Fruits (you can use your favorite fruit) – (today I used bananas)

Preheat the oven to 450 degrees F º.
Beat the eggs and milk until they are well blended.
Add the flour and salt all at once, stirring just to combine. The batter will be and should be slightly lumpy.

Melt the butter in a 12-inch skillet with an ovenproof handle or in a 9-by-13-inch oval baking dish. Wait 1 minute or so for the batter to create “structure”. At this point you can add your fruits. (I used bananas and cinnamon powder). But you can use apple, strawberries, (berries in general will work very well)
When the butter is very hot, pour in the batter in, transfer the pan to the oven, and bake it for approximately 20 minutes or until the pancake is golden brown and puffed.

Assemble your family and/or your guests and bring the pancake to the table immediately (the pancake will begin to deflate quickly).
Sprinkle the pancake with lemon juice and confectioners' sugar.
Cut into wedges; serve with maple syrup or organic fruit spreads.

Note: You may substitute margarine for up to one-half of the butter, but my experience is that *at least* one-half of the oil must be real butter, not just for taste, but for its cooking properties.