Berry Puff Pancake Recipe

5 3 2
Publisher Photo

Berry Puff Pancake Recipe

Read Reviews
5 3 2
Publisher Photo
Breakfast is my husband's favorite meal of the day. I use our home-grown blueberries in this sweet morning treat.
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 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.
Originally published as Berry Puff Pancake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214

Nutritional Facts

1 each: 215 calories, 6g fat (3g saturated fat), 116mg cholesterol, 273mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 6g protein.

  • 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
  1. 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.
  2. In a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. Yield: 6 servings.
Originally published as Berry Puff Pancake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBerry Puff Pancake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image