"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Puffy Oven Pancake with Triple-Berry Sauce Recipe

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This recipe for Puffy Oven Pancake with Triple-Berry Sauce, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Maschke
Added: Saturday, January 19, 2008


2 Tbsp. butter
2 eggs
1/2 C. flour
1/2 C. milk
1/4 tsp. salt

Triple Berry Sauce:
10 oz. frozen raspberries in light syrup, thawed
2 Tbsp. sugar
1 Tbsp. cornstarch
1/2 C. blueberries
1/2 C. cut-up strawberries

Heat oven to 400
Melt butter in a pie plate. Brush melted butter on sides of the pie plate.
Beat eggs slightly in a bowl with a whisk or hand beater. Beat in flour, milk and salt, just until mixed; do not over beat. Pour into pie plate.
Bake for 25-30 minutes, or until puffy and golden brown.

Triple-Berry Sauce:
Drain raspberries, reserving syrup. Mix sugar and cornstarch in a 1-quart saucepan. Stir in reserved raspberry syrup. Heat mixture over medium heat, stirring constantly; until mixture thickens and boils. Boil and stir 1 minute. Stir in fruit. Heat through.
Serve pancake immediately with sauce and whip cream, if desired.

Number Of Servings:
Number Of Servings:




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