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Berry Puff Pancake

Berry Puff Pancake
Breakfast is my husband's favorite meal of the day. I use our home-grown blueberries in this sweet morning treat.
6 ServingsPrep/Total Time: 25 min.

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.
Nutrition Facts: 1 serving (1 each) equals 215 calories,
© Taste of Home 2013

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Berry Puff Pancake (continued)

Nutrition Facts: 6 g fat (3 g saturated fat), 116 mg cholesterol, 273 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013