For BREAKFAST...

 Oven Baked Pancake with raspberry and strawberries!

This one happens to be gluten-free!

 It was so good...it got ate before I got the camera out!

Very custardy..full of eggs

with a gentle sweetness of fruit and syrup. 

(I used agave syrup, however pure maple syrup is great too)



Oven Baked Pancake

4 large eggs

About 5 1/2 Tablespoons honey, divided. (Agave or Maple syrup may be substituted)

1 teaspoon lemon zest

3/4 teaspoon salt

1 cup flour (or Pamela's gluten-free pancake mix)

2 1/2 cup milk (or coconut milk)

2 cups raspberries, divided

1/4 cup butter, cut into chunks. (or coconut oil)

1 lb strawberries, hulled and sliced

   (or you may use another favorite fruit. Sauted apple slices with cinnamon is good too)

Set an oven proof 12-inch frying pan. (I use my cast iron pan) or a 9 by 13-inch metal pan in oven, then preheat oven to 425 degrees. Whisk eggs, 1/4 cup honey (Agave syrup), and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk. Whisk until smooth, then whisk in remaining milk.

Puree 1 cup raspberries in a food processor until smooth strain; (discard seeds or not.)
Remove pan from the oven ; add butter and swirl until melted and golden. Pour in batter. Pour raspberry puree over batter in wide ribbons. Reduce heat to 400 degrees and bake pancake until deep golden. 30 minutes. Let stand 10 to 15 minutes to firm up. (Pancake will fall)

Combine strawberries and remaining 1 cup raspberries and 1 1/2 Tablespoon honey, (Agave Syrup)
in a bowl; let stand at least 10 minutes. Add honey (Agave syrup) to taste. Spoon half the fruit over pancake and serve the rest on the side. Cut pancake into wedges.  ENJOY!