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Berry Pancake: Preheat your oven to
375 degrees F (190 degrees C). Melt one tablespoon (14 grams) of butter in a heavy
bottomed 10 - inch (25 cm) ovenproof skillet, preferably nonstick.
Then, in your food processor or
blender, place the melted butter, egg, milk, vanilla extract, flour, salt, ground cinnamon and
sugar. Process for about one minute, scraping down the sides of the
bowl as needed. Once the batter is completely smooth, pour into your hot skillet.
Bake for about 25
- 30 minutes or until
the pancake is golden brown, slightly puffed and set. Remove from oven and sprinkle
the pancake with the fresh berries.
Gently roll or fold the sides of the pancake over the berries and slide the pancake onto
your serving platter. Dust with confectioners sugar and serve with softly
whipped cream, yogurt, or pure maple syrup.
Serves 2 - 3.
Scan for Demonstration Video
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Berry Pancake:
1 tablespoon (14 grams)
butter
1 tablespoon (14 grams)
butter, melted and cooled to room temperature
1
large egg, at room temperature
1
cup (240 ml) milk, at room temperature
1/2
teaspoon pure vanilla extract
1/2 cup (65 grams) all-purpose flour
1/4 teaspoon salt
1/8
teaspoon ground cinnamon (optional)
2 tablespoons (30 grams) granulated white
sugar
Garnish:
1 cup (240 ml) fresh berries (strawberries, raspberries, blueberries and/or
blackberries)
Confectioners (powdered or icing) sugar
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