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Berry-Topped Puff Pancake

 Berry-Topped Puff Pancake
Impressive to look at and even better to taste, this gorgeous puff pancake is surprisingly simple to make. —Marie Cosenza, Cortlandt Manor, New York
4 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • Topping:
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup orange juice
  • 2 teaspoons orange liqueur
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Confectioners' sugar, optional

Directions

  • Place butter in a 9-in. pie plate. Place in a 425° oven for 4-5
  • minutes or until melted. Meanwhile, in a large bowl, whisk eggs and
  • milk. In another bowl, combine the flour, sugar and salt. Whisk into
  • egg mixture until blended. Pour into prepared pie plate. Bake for
  • 14-16 minutes or until sides are crisp and golden brown.
  • Meanwhile, in a small saucepan, combine sugar and cornstarch.
  • Gradually stir in orange juice and liqueur. Bring to a boil over

2 of 2

Berry-Topped Puff Pancake (continued)

Directions (continued)

  • medium heat, stirring constantly. Cook and stir 1-2 minutes longer
  • or until thickened. Remove from the heat.
  • Spoon berries over pancake and drizzle with sauce. Dust with
  • confectioners' sugar if desired. Yield: 4 servings.
Nutritional Facts: 1 slice (calculated without confectioners' sugar) equals 320 calories, 9 g fat (5 g saturated fat), 123 mg cholesterol, 239 mg sodium, 54 g carbohydrate, 4 g fiber, 7 g protein.