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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lillian Julow in Gainesville, Florida. What a melt-in-your-mouth morning wake-up or addition to a special brunch! Ingredients:
2 tablespoons butter |
2 eggs |
1/2 cup 2% milk |
1 teaspoon grated lemon peel |
1/2 teaspoon vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup fresh blueberries |
1/4 cup fresh raspberries |
1/4 cup sliced fresh strawberries |
1 teaspoon confectioners' sugar |
Directions:
1. Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted.
2. In a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy.
3. In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar. Yield: 2 servings.
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