Berry Pancake Puff

Berry Topping
3 cups (any combination) fresh berries such as raspberries,
blueberries, blackberries or sliced hulled strawberries.
1/2 cup orange marmalade

3 tablespoons butter or margarine,
melted, divided
1 cup milk
6 eggs
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons powdered sugar

Preheat oven to 4500F. For berry topping, gently stir together berries and marmalade; set aside. For pancake, coat pie plate with 1 tablespoon of the butter. In a bowl, combine milk, eggs and remaining 2 tablespoons butter. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into pie plate, bake 13 minutes. Reduce oven temperature to 3500F. and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges.
Serve immediately.
Yield: 4 servings


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