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Berry Puff Pancake |
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| Serves 4 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
Ready-made frozen Yorkshire pudding or
1 tablespoon butter
3 large eggs
175 ml semi-skimmed milk
90g plain flour
1/2 tsp salt
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Berry Topping:
125g fresh raspberries
125g fresh blueberries
125g sliced fresh strawberries
60g orange marmalade
1 tbsp icing sugar
200ml whipped double cream, optional
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Easily halved!
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If you use a frozen Yorkshire
pudding, heat according to packet instructions.
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Otherwise, place the butter in
a 23 cm pie dish; place in a preheated oven 200C/ 180C
Fan/ Gas 6 for 4-5 minutes or until melted. Tilt the dish
to evenly coat bottom and sides with butter.
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In a small bowl, whisk the
eggs and milk. In another small bowl, combine the flour
and salt; whisk in egg mixture until smooth. Pour batter
into prepared pie plate. Bake until sides are crisp and
golden brown, 15-20 minutes
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Meanwhile, in a large bowl,
gently combine the berries and marmalade. Sprinkle pancake
with confectioners' sugar; fill with berry mixture. Serve
immediately. If desired, serve with whipped cream
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