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2 Tablespoons butter
3 eggs
3/4 cup all-purpose flour
2/3 cup (or a 5.3oz container) Oikos® Plain Greek Yogurt
2 Tablespoons granulated sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners’ sugar
Heat the oven to 400°F. Place the butter into a 10-inch nonstick oven-to-table sauté pan and place in the oven.
In a blender, combine the eggs, flour, yogurt, sugar, vanilla extract and salt and blend on medium-high speed until well mixed.
Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat the bottom completely. Pour the batter into the hot pan and return the pan to the oven. Bake until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes
Using a spatula, remove the entire pancake from the pan. Sprinkle with the confectioners’ sugar and cut into wedges.
Slice 1 pint of strawberries and sprinkle with 2 to 3 Tablespoons granulated sugar. Serve with the pancake and a dollop of Oikos Strawberry Greek Nonfat Yogurt (mixed before using).
