DCB Recipe #18: Berry Pancake Puff

Breakfast for dinner--my favorite! I need to try this one again and this time read all the directions first--I dumped everything in a bowl and I think my eggs didn't get incorporated fully. Still good, especially with a little syrup drizzled over, kind of french toast like. Try it!

Berry Pancake Puff

Berry Topping:

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

1/3 cup orange marmalade

Pancake:
3 Tbsp butter or margarine, melted, divided

1 cup flour

1 cup milk

½ tsp salt

6 eggs

2 Tbsp powdered sugar

Preheat oven to 450 degrees. For berry topping, gently stir together berries and marmalade in small bowl. Set aside.

For pancake, coat Deep Covered Baker with 1 tablespoon of the butter.

In a small bowl, combine milk, egg and remaining 2 tablespoons butter using whisk. Slowly whisk in combined flour and salt until egg mixture is smooth.

Pour batter into baker.

Bake 13 minutes. Reduce oven temperature to 350 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. Serve immediately.