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


  • 3 tablespoons butter melted, divided
  • 1 cup milk
  • 6 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons powder sugar


  1. Heat oven to 450 degrees F. For berry topping, gently stir together berries and marmalade; set aside.
  2. For pancake, use a pastry brush to coat a deep dish baker with butter.
  3. 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.
  4. Bake for 13 minutes.
  5. Reduce oven temperature to 350 degrees F and continue baking 15-17 minutes or until sides are crisp and golden brown.
  6. Remove pancake from oven; immediately sprinkle with powdered sugar.
  7. Fill center with berry topping.
  8. Cut into wedges and serve immediately.

Recipe credit: Pampered Chef

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