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Puff Pancake with Roasted Blackberry Sauce

Total Time

Prep: 15 min. + standing Bake: 30 min.

Makes

4 servings

What a treat on Easter morning! This puff pancake with its fruity sauce makes a great brunch entree. The sauce versatile. Try it with ice cream, crepes, French toast or waffles. —Geraldine Saucier, Albuquerque, New Mexico

Ingredients

  • 2 cups fresh blackberries
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons butter, melted
  • PANCAKE BATTER:
  • 2 tablespoons butter
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 425°. In an 8-in. square baking dish, combine berries, sugar, vinegar and cornstarch; let stand 20 minutes. Pour melted butter over berry mixture. Bake 15-20 minutes or until berries soften and juices are slightly thickened. Remove from oven; set aside.
  2. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish.
  3. Meanwhile, in a large bowl, whisk eggs until frothy; add milk. Whisk in flour, sugar, lemon zest, spices and salt. Pour into prepared dish. Bake 12-15 minutes or until puffed and sides are golden brown.
  4. Remove from oven; serve immediately with sauce.

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