Oven pancake with warm strawberries

Ingredients for 2 servings:

• 3 large eggs, separated
• 2 tbsp sugar
• 60 ml milk
• 60 ml cream
• 1 pinch of salt
• 1 tsp vanilla extract
• 20 g butter, melted
• 50 g flour
• 20 g butter
• 1 tbsp honey
• 50 g sugar
• 300 g strawberries, cleaned and stemmed
• 1 tsp lemon juice
• ¼ tsp ground cinnamon
• Powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

For the batter, separate the eggs and beat the egg whites until stiff peaks form. Add the sugar, stir in, and set aside. Briefly melt the butter in the microwave. In another bowl, whisk the egg yolks with the milk and cream. Then stir in the salt, vanilla extract, and melted butter. Sift the flour over the mixture, stir in, and fold in the beaten egg whites with a spatula. Preheat the oven to 180°C (top/bottom heat). Add a little oil to a 26cm non-stick frying pan and heat it over a medium heat setting. Make sure the pan handle is heat-resistant. Once the oil is hot, pour the batter into the pan and turn the heat down slightly. Cook the pancake for about 3 minutes; the bottom should be lightly browned. Place the pancake in the preheated oven and cook for another 10-12 minutes. The batter should be nice and airy and cooked through. Once the pancake is in the oven, prepare the filling. To make the pancake, hull, stem, and halve the strawberries. Melt the butter in a small saucepan, add the honey and sugar, and bring to a boil. Add the strawberries, lemon juice, and cinnamon. Bring to a boil briefly while stirring, then set aside. When the pancake is ready, turn it out of the pan onto a plate. Top one half with the strawberries and fold the other half of the batter over the top. Dust with powdered sugar, if desired, and serve. This batch makes 2-3 servings.