Berry Puff Pancake Recipe

5 3 2
Berry Puff Pancake Recipe
Berry Puff Pancake Recipe photo by Taste of Home
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Berry Puff Pancake Recipe

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5 3 2
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Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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 for 15-20 minutes or until sides are crisp and golden brown.
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. Yield: 6 servings.
Originally published as Berry Puff Pancake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214

Nutritional 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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  • 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
  1. 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.
  2. 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 for 15-20 minutes or until sides are crisp and golden brown.
  3. 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. Yield: 6 servings.
Originally published as Berry Puff Pancake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214

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MY REVIEW
MeMommaMo User ID: 6128941 207375
Reviewed May. 26, 2012

"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!"

MY REVIEW
countrysidegirl User ID: 5170925 73701
Reviewed May. 22, 2011

"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."

MY REVIEW
countrysidegirl User ID: 5170925 150643
Reviewed May. 22, 2011

"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."

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