Pancake Puff with Fresh Berries

26 Feb

Pancake Puff with Fresh Berries


Berry Topping:

2 cups to 3 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries

sprinkle of powdered sugar


3 tablespoons butter melted, divided

1 cup milk

6 eggs

1 cup all-purpose flour

½ teaspoon salt

2 tablespoons powder sugar


Preheat oven to 450° F. For berry topping, gently stir together berries and sprinkle on some powdered sugar and mix; set aside. For pancake, use a pastry brush to coat a pie pan 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.

~Inspired by Pampered Chef

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