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Berry Puff Pancake Recipe

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Breakfast is my husband's favorite meal of the day. I use our home-grown blueberries in this sweet morning treat.

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Berry Puff Pancake Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 tablespoon butter
3 eggs
3/4 cup 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

Directions

Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Meanwhile, 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 into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown.
In a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 215 calories, 6 g fat (3 g saturated fat), 116 mg cholesterol, 273 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Berry Puff Pancake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214

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Reviews for Berry Puff Pancake (4)

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Berry Puff Pancake

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Reviewed on May. 26, 2012 by MeMommaMo

I love this recipe - so simple and easy and DELICIOUS! My kids beg for me to make it. I also saw it at the Taste of Home Cooking Show in 2011 - and am so glad I did!

Reviewed on Mar. 10, 2012 by Fernflower

I learned about this recipe at a cooking show about a year ago. We make it a lot.

Absolutely love it! It's great to make for company because it's so pretty!

Reviewed on May. 22, 2011 by countrysidegirl

They made this at the cooking show last night and we had to make it for breakfast this morning. Excellent! We did substitute Apricot preserves for the marmalade.

Reviewed on May. 22, 2011 by countrysidegirl

They made this at the cooking show last night and we had to make it for breakfast this morning. Excellent! We did substitute Apricot preserves for the marmalade.