Strawberry Pancakes

This recipe comes from the Hadassah Jewish Holiday Cookbook. The Food Gal picked up the recipe somewhere and stowed it away for us to try sometime. It is a sweet, little breakfast dish that ends up being a big, puffy, baked pancake.

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2	TBSP	unsalted butter, divided
4		eggs, separated
1	cup	milk
1	cup	all-purpose flour
2	TBSP	sugar
1/2	tsp	vanilla extract
1	pint	fresh strawberries, hulled and quarterd
1	TBSP	confectioners' sugar
Heat oven to 425 F. Place 1 tablespoon butter in each of 2 deep, 9-inch pie plates. Put in oven. Beat egg whites until stiff. Beat egg yolks with milk, flour, sugar, and vanilla. Fold egg whites into yolk mixture. Remove pie plates from oven and pour half of batter into each. Arrange berries decoratively on top. Back 20 minutes, or until golden. Sprinkle with confectioners' sugar and serve. Yield: 4 servings

Note: Don't leave the pans with just butter in the oven, too long. Food Guy did this and burnt the butter and had to clean the pans before baking.

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Food Guys says: This was another tasty dessert. The pancake portion was big and fluffy and sweet and the strawberries added even more tasty goodness. Next time, I am going to try baking the pancake for 10 minutes before adding the berries, because the middle came out all soggy. (Editor's Note: Don't do this, we tried it and it wasn't as good) I rank this one:

Food Gal says: Tasty, and it seemed like the recipe was pretty easy. It was a little soggy, but still a tasty combo. Like Peach French Toast, something I would expec to find at a restaurant specializing in breakfast. I rank this: