Not having a cast-iron or ovenproof skillet, I melted 2T butter in my glass 8x8 Pyrex dish in the oven while mixing the ingredients. Followed nearly to the letter, only adding a few sprinkles of cinnamon to the batter as well as a drop of almond extract (in addition to the vanilla). After removing the dish with the melted butter, I sprinkled in some brown sugar and added the batter. I sprinkled some extra cinnamon and sugar to the top and it was perfectly puffed after 25 minutes (my oven runs hot, so I baked at 400). Make sure you let it rest for 5-10 minutes so it sets up well. The full cup of strawberries was a little much for our preference, so I'll simply use fewer next time. If you rinse and slice your strawberries immediately before adding to the batter, make sure they are completely dry, otherwise you'll have extra liquid floating on top. Love the puffy edges and the custardy texture. Served with homemade whipped cream and a dusting of powdered sugar. Delicious!
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Not having a cast-iron or ovenproof skillet, I melted 2T butter in my glass 8x8 Pyrex dish in...