Saturday, June 25, 2011
Last weekend my mom and my in-laws were in town to celebrate hubby completing his residency. We hosted them all for brunch and I wanted to make something new and special to eat. This Berry Puff Pancake from Val SoCal was the perfect solution. Impressive and absolutely beautiful to look at, as the golden puff pancake is filled with blueberries, raspberries, and strawberries and sprinkled with powdered sugar. It's light, fluffy and sweet with the pop of flavors from the berries and a hint of citrus from the orange marmalade. You're not going to find a more lovely breakfast choice.
Berry Puff Pancake
From Val SoCal
1 tablespoon butter
3/4 cup milk
1 tablespoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup fresh blackberries or raspberries
1 cup fresh blueberries
1 1/2 cups fresh strawberries, sliced vertically
1/3 cup orange marmalade
2 tablespoons powdered sugar
Preheat oven to 400 degrees. Place the butter in a 9-inch pie pan and place in the oven for 4-5 minutes or until melted. Meanwhile whisk the eggs, milk, and vanilla in a small bowl.
Combine the flour and salt and whisk into the egg mixture until smooth. Pour into the prepared pie plate.
Bake for 15-20 minutes or until sides are crisp and golden brown.
In a large bowl gently combine the berries and marmalade.
Fill berries in the pancake and sprinkle with powdered sugar. Cut into slices like you would a pie. Serve immediately.