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Big Dutch Pancake with Little Berries

 Big Dutch Pancake with Little Berries
This is a really fun recipe to prepare because the pancake puffs up into uniques shapes. The custard-like texture and buttery flavor make it fun to eat, too!
6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1 cup halved strawberries
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blackberries or boysenberries
  • 1/4 cup butter
  • 1 cup milk
  • 4 Eggland's Best Eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Confectioners' sugar

Directions

  • In a bowl, combine berries; set aside. Cut butter into pats and place
  • in an 8-in. square baking pan. Put pan in a 425° oven for 2
  • minutes or until butter melts and pan is very hot. Combine milk,
  • eggs and vanilla in a bowl. Stir in flour and sugar; beat until well
  • mixed. Pour into hot pan. bake for 18-20 minutes or until puffed and
  • brown on top. Spoon berries over top and dust with confectioners'
  • sugar. Serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 264 calories, 13 g fat (7 g saturated fat), 168 mg cholesterol, 140 mg sodium,

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Big Dutch Pancake with Little Berries (continued)

Nutritional Facts: 30 g carbohydrate, 4 g fiber, 8 g protein.