Double Berry Puff Pancake
They’re not allowed in California, but luckily we’ll be on the E. coast for the big day so we can easily locate them! My husband is most excited for the food I’m going to make, and I’m most excited about utilizing berries to make some patriotic treats! Let’s start with this Double Berry Puff Pancake. It’s definitely a fun summer breakfast treat if you find that you have access to some wonderful, fresh berries. The recipe starts in the blender.
Use your blender (or a mixer) to mix the batter, pour it into a hot, oven-safe skillet, and scatter fresh berries on top. Move the skillet to the oven, and bake the pancake until it’s puffy and cooked through. Serve slices with fresh cream or a sprinkle of powdered sugar. My sweets-loving hubby drizzled maple syrup on top too.
Enjoy this special treat. And may you twirl a sparkler or two in the coming weeks… just for fun. Cause when’s the last time you did that, right, 2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt. 3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
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