Blackberry Puffed Pancakes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The origianl recipe was for strawberries but I imagine any berry will work. = ) Ingredients:
2 cups blackberries |
2 t splenda |
3 tablespoons unsalted butter |
3/4 cup whole milk, room temperature |
3 large eggs, room temperature |
3/4 cup all purpose flour |
pinch of salt |
powdered sugar for dusting |
Directions:
1. Preheat oven to 450°F. Stir Blackberries and Splenda sugar in medium bowl. Let stand at room temperature while preparing pancake.
2. Melt butter in 10-inch ovenproof skillet (I like cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
3. Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
4. Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon blackberries on top, dust with powdered sugar and serve
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