Berry Puff Pancake Recipes

Steps:

• Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch round cake pan with cooking spray.
• Combine flour, milk, eggs, butter, and salt in a medium bowl. Whisk for 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 22 minutes. Remove from oven and immediately fill with banana, blueberries, and strawberries.

Steps:

• Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.

Steps:

• Preheat the oven to 425 degrees.
• Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
• Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.

Steps:

• Preheat oven to 425ºF.
• Prepare pancake: place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender, at medium speed, blend eggs, milk, flour, sugar, and salt until smooth.
• Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake until puffy and golden, 15 minute.
• Meanwhile, prepare comote: in bowl, toss bananas and berries with sugar and lemon juice.
• Spoon compote onto pancake; sprinkle with confectioner's sugar. To serve, cut into wedges.

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
• Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
• Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
• Bake in the preheated oven until puffed and golden, 17 to 20 minutes.

Steps:

• Preheat oven to 425 degrees.
• Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 teaspoons of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy.
• Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot!