Ingredients
2 tablespoons butter4 large eggs, room temperature2/3 cup 2% milk2 tablespoons grated orange zest1/2 teaspoon almond extract2/3 cup all-purpose flour2 tablespoons sugar1/2 teaspoon kosher saltTOPPING:1 pound fresh strawberries, hulled and quartered1/2 cup slivered almonds, toasted2 tablespoons orange juice1 tablespoon sugar
Preparation
Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly.
Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.
