Baked Skillet Pancakes

Adapted from Ina Garten’s Tri-Berry Oven Pancakes

Ingredients:

• 2 whole eggs
• 1 tbsp sugar
• 1/3 cup low-fat milk
• pinch of salt
• 1/3 cup whole wheat pastry flour
• 1/2 tsp meyer lemon zest
• 1/2 tsp vanilla extract
• 2 tsp meyer lemon juice
• 2 tsp unsalted butter

Directions:

1. Preheat oven to 415F. Add butter into a medium cast iron skillet. Place the skillet onto a baking sheet and heat it in the oven.
2. Add the rest of ingredients in a blender and blend until just combined.
3. Using an oven mitt, remove skillet from oven once butter is hot and bubbly. Swirl around the butter to evenly coat skillet.
4. Carefully drizzle pancake batter into the skillet while skillet remains very hot. Place skillet back into hot oven to bake for 12 to 15 minutes. Bake until pancake is puffed and golden on the edges.
5. Remove from oven, slice pancakes into wedges and immediately serve it with nutella, fresh berries, hazelnuts, lemon zest, powdered sugar and a drizzle of maple sugar. YUM!