This delicious puff pancake is a super fun morning treat.
And, of course, I made it even better for you.
We used 100% white whole wheat flour, 1 less egg, reduced the amount of butter and sugar, and used 2% milk rather than whole. Loaded up the berries and served with with maple syrup rather than whipped cream.
Berry Puff Pancake – Adapted from Recipe Girl
- 3 eggs
- 1 C milk (we used 2%)
- 1 C white whole wheat flour
- 1/8 C white sugar (or try, 4 T honey)
- 1/8 tsp. salt
- 1 T butter
- Splash of vanilla extract
- 1 1/2 C berries (we used blueberry, raspberry, blackberry)
- Pure maple syrup
Combine 3 eggs with 1 C milk and 1 C white whole wheat flour. Stir. Then, add in 1/8 C sugar, and a pinch of salt. Using a blender (we used our immersion blender), blend until smooth.
Meanwhile, melt 1 T butter into a large, oven-proof skillet. Swirl the butter in the pan so that the bottom and sides are coated.
Pour the batter into the skillet.
Toss the berries on top.
We used frozen berries (we did not thaw them first) and they worked really well.
Bake at 400 degrees for 20 minutes, until the pancake is set in the center and lightly browned on the edges.
Cut into wedges and serve warm.