½ cup whole wheat pastry flour or all-purpose gluten free flour
½ cup milk
1 teaspoon vanilla
1 tablespoon cane sugar
Pinch sea salt
4 tablespoons butter
1 jar lemon curd
Fresh fruit such as raspberries, strawberries, blueberries
- Preheat oven to 425°F
- Add eggs, flour, milk, vanilla, sugar and sea salt to a blender and blend until smooth. Or mix everything in a bowl by hand with a whisk or hand mixer until smooth.
- Place butter in a 10-inch cast iron skillet and place in the oven. When the butter has melted, swirl it around to coat the sides of the pan. Add the batter to the pan and return pan to the oven. Bake for 20 minutes until the pancake is puffed and golden.
- Remove pancake from oven. Spoon some of the curd inside the pancake and sprinkle with raspberries. Sprinkle with confectioner’s sugar if desired. Cut into wedges and serve.