Posted on by Cary Gersh

Double Berry Puff Pancake

Double Berry Puff Pancake
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 large eggs
  2. 1 cup whole milk
  3. 1 cup all purpose flour
  4. 1/4 cup granulated white sugar
  5. 1/2 teaspoon freshly grated lemon zest
  6. 1/4 teaspoon salt
  7. 2 tablespoons unsalted butter
  8. 1/2 cup blueberries
  9. 1/2 cup halved raspberries
  10. powdered sugar, syrup and/or freshly whipped cream, for topping
Instructions
  1. Preheat the oven to 400 degrees F.
  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.
Notes
  1. See Skillet Pancake for a variation on this recipe
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calories
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fat
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protein
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