Berry Puff Pancake

By melissawelch

Ingredients

• Berry Topping:
• 2 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries
• 1/3 cup orange marmalade
• Pancake:
• 3 tablespoons butter melted, divided
• 1 cup milk
• 6 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons powder sugar

Preparation

Step 1

Preheat over to 450° F. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with butter.

In a bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker.

Bake 13 minutes. Reduce over temperature to 350° F. 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 and serve immediately.