Strawberry-Chocolate German Pancake

Preheat the oven to 425°F (220°C). Place the butter in a 9x13 inch baking dish and heat in the oven until melted, about 2-3 minutes.

Combine the eggs, milk, and flour in a blender. Blend until smooth, scraping down the sides as needed.

Pour the batter over the melted butter in the hot baking dish without stirring.

Bake for 20-25 minutes until the pancake is puffed and lightly golden brown.

Remove the pancake from the oven and immediately sprinkle the semisweet chocolate pieces evenly over the surface. Let sit for 1-2 minutes to allow the chocolate to soften.

Spread the softened chocolate gently across the pancake using a spatula or knife, leaving it slightly rustic in appearance.

Arrange the sliced fresh strawberries in an even layer over the chocolate.

Dust generously with powdered sugar just before serving. Slice into portions and serve immediately while the pancake is still warm and the chocolate slightly melted.