Berry Pancake Puff

This Pancake Puff is amazing to watch as it bakes. I have made it many times. The presentation and combination of flavors and textures is incredible, not to mention the fact that this is a very light and healthy recipe.

Berry Pancake Puff

Berry Topping:

2 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'. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with tbsp tablespoons of butter. In Classic a 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' 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.