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,

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

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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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Berry Puff Pancake

Ingredients

Directions

Nutrition Facts

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