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Berry Pancakes
Berry Pancakes
Ingredients:
1 tablespoon unsalted butter
1 large egg
1 cup milk
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons granulated sugar
Garnish:
1 cup fresh berries (strawberries, raspberries, blueberries and/or blackberries)
1 - 2 tablespoons granulated sugar
Confectioners (powdered or icing) sugar
Softly whipped cream or maple syrup
Directions:
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Melt the butter in a heavy 10 - inch (25 cm) nonstick ovenproof skillet.
Meanwhile in your food processor or blender place the egg, milk, vanilla extract, flour, salt, ground cinnamon and sugar. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour into your skillet with the melted butter.
Bake for about 25 minutes or until the pancake is slightly puffed and set. Remove from oven and sprinkle the pancake with the fresh berries that have been tossed with the sugar. Gently roll or fold the sides of the pancake over the berries and slide the pancake onto your serving platter. Dust with confectioners sugar and serve with softly whipped cream or pure maple syrup.
Serves 2 - 3
Sources:
Sax, Richard. Classic Home Desserts. New York: Houghton Mifflin Company. 1994.
Stern, Bonnie. Bonnie Stern's Essentials of Home Cooking . Canada: Random House of Canada Limited. 2003.
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Last Updated:
April 8, 2006
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Berry Pancakes
Ingredients:
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Directions:
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Melt the butter in a heavy 10 - inch (25 cm) nonstick ovenproof skillet.
Meanwhile in your food processor or blender place the egg, milk, vanilla extract, flour, salt, ground cinnamon and sugar. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour into your skillet with the melted butter.
Bake for about 25 minutes or until the pancake is slightly puffed and set. Remove from oven and sprinkle the pancake with the fresh berries that have been tossed with the sugar. Gently roll or fold the sides of the pancake over the berries and slide the pancake onto your serving platter. Dust with confectioners sugar and serve with softly whipped cream or pure maple syrup.
Serves 2 - 3
Sources:
Sax, Richard. Classic Home Desserts. New York: Houghton Mifflin Company. 1994.
Stern, Bonnie. Bonnie Stern's Essentials of Home Cooking . Canada: Random House of Canada Limited. 2003.
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VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories
Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated:
April 8, 2006
Site Map II Privacy Policy II Links
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