Berry Pancake Puff

INGREDIENTS

Berry Topping

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

Pancake

• 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

DIRECTIONS

1. Preheat oven to 450°F. For berry topping, gently stir together berries and marmalade in Small Batter Bowl; set aside. 
2. For pancake, use Chef’s Silicone Basting Brush to coat Deep Dish Baker with 1 tablespoon of the butter. 
3. In Classic Batter Bowl, combine milk, eggs and remaining 2 tablespoons butter using Stainless Whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. 
4. Pour batter into Baker. Bake 13 minutes. 
5. Reduce oven temperature to 350°F and continue baking 15-17 minutes or until sides are crisp and golden brown. 
6. Remove pancake from oven; immediately sprinkle with powdered sugar using Flour/Sugar Shaker. Fill center with berry topping. Cut into wedges using Nylon Slice ‘N Serve®. Serve immediately.

Yield:
4 servings
Nutrients per serving:
Calories 440, Fat 18 g, Sodium 500 mg, Dietary Fiber 4 g

Cook's Tips:

• Use the Egg Slicer Plus® to slice strawberries quickly and easily. It’s also perfect for slicing kiwi, bananas, mushrooms and olives into uniform slices.