Danish Oven Pancake (Aeggekage)

Easy to make, flavorful, perfect for breakfast or brunch

High in calories and fat, may not be suitable for those on a low-carb or low-fat diet

The mixed berries in this pancake provide a good source of antioxidants and vitamins, while the eggs and milk offer protein and calcium.

	8 eggs
	2 cups milk
	2 teaspoons white sugar
	1 1/2 teaspoons salt
	2 cups all-purpose flour
	1/2 cup butter
	2 cups berries , mixed ( fresh or frozen )
	1 tablespoon lemon juice , fresh
	confectioners ' sugar , for dusting
	whipped cream , for serving

1.	Preheat the oven to 425°F.
2.	In a large bowl, whisk together the eggs, milk, sugar, and salt.
3.	Gradually whisk in the flour until smooth.
4.	In a 12-inch oven-safe skillet, melt the butter over medium-high heat.
5.	Pour the batter into the skillet and cook for 1-2 minutes, until the edges begin to set.
6.	Scatter the mixed berries on top of the batter and drizzle with lemon juice.
7.	Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the pancake is golden brown and puffed.
8.	Remove from the oven and dust with confectioners' sugar.
9.	Serve with whipped cream on the side.