Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon
Ingredients
- 1 tablespoon butter
- 3 large eggs, room temperature
- 3/4 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- berry topping:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup sliced fresh strawberries
- 1/3 cup orange marmalade
- 2 tablespoons confectioners' sugar
- Whipped cream, optional
Directions
- Place butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and side with butter.
- In a small bowl, whisk eggs and milk. In another small bowl, combine flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until side is crisp and golden brown, 15-20 minutes.
- Meanwhile, in a large bowl, gently combine berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.
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