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Berry Puff Pancake

Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon butter
  • 3 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • BERRY TOPPING:
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup sliced fresh strawberries
  • 1/3 cup orange marmalade
  • 2 tablespoons confectioners' sugar
  • Whipped cream, optional

Directions

  • Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter.
  • In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes.
  • Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 215 calories, 6g fat (3g saturated fat), 116mg cholesterol, 273mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 6g protein.

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