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Puffy Oven Pancake with Triple-Berry Sauce Recipe

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This recipe for Puffy Oven Pancake with Triple-Berry Sauce is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Heat oven to 400º
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:
2-4

 

 

 

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