Step 1

To a saucepan on medium heat, add the maple syrup and rhubarb. Bring to a gentle boil and cook for 5 minutes. Add the strawberries and cook for another 3 to 5 minutes, until they’re just softened. Turn off the heat and stir in the lemon zest and pinch of salt. Transfer to a jar and keep refrigerated until ready to use.

Step 2

Preheat your oven to 425°F and place an 8- to 9-inch cast-iron skillet in the oven to preheat. You can also use a pie pan or similar oven-safe baking dish. You want to make sure the pan is nice and hot before you add the batter.

Step 3

Add the JUST Egg, flour, milk, maple syrup, nutmeg, vanilla and salt to a blender and blend until smooth. If you don’t have a blender, simply whisk the batter thoroughly in a large bowl. Let the batter rest for 15 to 20 minutes.

Step 4

Once the batter has rested, pull the hot pan from the oven and add the 2 tablespoons of butter. Swirl the butter around the pan to distribute, then pour in the pancake batter. Bake in the oven for 15 to 20 minutes until nicely browned around the edges and the center is puffed and set. Depending on your oven, it may need an extra 3 to 5 minutes.

Step 5

Slice the pancake right in the pan or on a cutting board, add toppings and serve warm.