Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1cbutterroom temperature
2csugar
4eggs
1tspvanilla
2 2/3cflour
2 ½tsp baking powder
½tspsalt
1csour cream
¼csugar
2lbsfresh strawberriescleaned and halved.
Maple syrup
Instructions
Preheat the oven to 375 degrees.
Spray a 12” oven-proof skillet with baking spray with flour,
Beat together the butter and sugar in the bowl of a stand mixer on medium high for 4 minutes.
Add the eggs one at a time, beating after each addition until the egg is fully incorporated. Scrape the bottom and sides of the bowl between each addition. Add the vanilla and beat it in well.
Mix together the flour, baking powder and salt. Add the flour mixture and sour cream to the batter alternatively in four to five turns, starting and ending with the flour. Do not overbeat it. Add the next addition when the previous one is just incorporated.
Fold in the strawberries.
Spread the batter evenly in the prepared skillet.
Sprinkle ¼ cup of sugar over the top of the batter.
Bake 40-50 minutes until the pancake is fully cooked and browned around the edges. The center should still be a little soft.