Wheat & Berry Puffed Pancake Recipe

Name: Wheat & Berry Puffed Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1/2 cups Whole Wheat Flour; 1/4 cups All-purpose Flour; 1/2 teaspoons Salt; 1 cup Skim Milk; 3 whole Eggs; 1 teaspoon Pure Vanilla Extract; 1/2 teaspoons Ground Cinnamon; 3/4 cups Mixed Berries (frozen Are Fine); Powdered Sugar, For Dusting

Servings: persons

1 Tablespoon Butter
1/2 cups Whole Wheat Flour
1/4 cups All-purpose Flour
1/2 teaspoons Salt
1 cup Skim Milk
3 whole Eggs
1 teaspoon Pure Vanilla Extract
1/2 teaspoons Ground Cinnamon
3/4 cups Mixed Berries (frozen Are Fine)
Powdered Sugar, For Dusting

1
["Preheat oven to 450 F. Place butter into a 10"" cast iron skillet, then place skillet into the heated oven just until butter is melted and bubbly. Remove skillet from oven (with a hot pad please) and swirl butter to cover the bottom and sides of skillet (1/2 way up is fine).", "In a large mixing bowl, combine flours and salt. In a separate bowl whisk together milk, eggs, vanilla and cinnamon. Pour liquid ingredients into the dry ingredients and use a whisk to combine (be careful to not over-mix).", "Pour batter into the hot buttered skillet. Sprinkle berries into the center of the batter and place skillet back into the oven for 12-15 minutes, until sides have puffed up and edges appear crispy. Then remove from the oven and gently release sides of pancake from skillet and transfer onto a serving dish. Sprinkle with powdered sugar and serve!", "Nutrition Info per 1/4 pancake: 200 calories, 7 g fat, 10 g protein (not bad for a pancake!), 24 g carbohydrates, 3 g fiber"]

237

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 10 ingredients. The key ingredients include: 1 Tablespoon Butter, 1/2 cups Whole Wheat Flour, 1/4 cups All-purpose Flour, 1/2 teaspoons Salt, and more.

Yes, Wheat & Berry Puffed 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.

Wheat & Berry Puffed Pancake

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