Puffy Pancake with Berries by
Source: Bon Appetit, June 2007
This is the best pancake recipe ever. Could also be turned into a savory pancake, topping it with asiago, cheese, basil, tomatoes, and ham.
Ingredients
1 pound berries, strawberries and/or blueberries
2 tablespoons powdered sugar plus additional for dusting
3 tablespoons unsalted butter
3/4 cup whole milk
3 large eggs at room temperature
3/4 cup all purpose flour
pinch of salt
Lemon wedges
Instructions
Preheat oven to 450. Cut berries and mix with sugar. Set aside. (Can mix in 1 tsp. of almond extract.)
Melt butter in a 10" oven-proof skillet, swirling to coat the sides of the pan. In a blender, mix milk and lightly beaten eggs. Add in flour, mixing until just combined. Pour into hot skillet. Put skillet in the oven for approximately 11 minutes until golden and puffy. Remove from oven and immediately cut into four wedges. Serve with berries on top, sprinkling of powdered sugar, and a lemon wedge or just berries and maple syrup.
Melt butter in a 10" oven-proof skillet, swirling to coat the sides of the pan. In a blender, mix milk and lightly beaten eggs. Add in flour, mixing until just combined. Pour into hot skillet. Put skillet in the oven for approximately 11 minutes until golden and puffy. Remove from oven and immediately cut into four wedges. Serve with berries on top, sprinkling of powdered sugar, and a lemon wedge or just berries and maple syrup.
Servings: 3