Berry Topping:
3 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
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 Classic 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.
Source: The Pampered Chef
3 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
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 Classic 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.
Source: The Pampered Chef
No comments:
Post a Comment