Berry Puff Pancake Recipe

Name: Berry Puff Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 large eggs; 3/4 cup 2% milk; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 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

Servings: persons

1 tablespoon butter
3 large eggs
3/4 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
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 400u00b0 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 until sides are crisp and golden brown, 15-20 minutes.
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.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 3 large eggs, 3/4 cup 2% milk, 3/4 cup all-purpose flour, and more.

Yes, Berry Puff Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Puff Pancake

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