PUFF PANCAKE WITH ROASTED BLACKBERRY SAUCE
What a treat on Easter morning! This puff pancake with its fruity sauce makes a great brunch entree. The sauce versatile. Try it with ice cream, crepes, French toast or waffles. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In an 8-in. square baking dish, combine berries, sugar, vinegar and cornstarch; let stand 20 minutes. Pour melted butter over berry mixture. Bake 15-20 minutes or until berries soften and juices are slightly thickened. Remove from oven; set aside., Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish., Meanwhile, in a large bowl, whisk eggs until frothy; add milk. Whisk in flour, sugar, lemon zest, spices and salt. Pour into prepared dish. Bake 12-15 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with sauce.
Nutrition Facts :
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