I wanted to make a special breakfast to celebrate July 4th. I had seen this in one of my cook books and had been wanting to try it for quite some time. So we tried it today. It was really great and I can see many things I could do to vary it a bit. It would be great with a little bit of vanilla extract and a touch of sugar to make the pancake a little sweet. I think it would also be good with other variations such as add a touch of sugar and some almond extract to the batter then use fresh cherries instead of berries. You could also add orange or lemon zest to the batter. Lots of possibilities. One tip though…I heated the marmalade just a little in the microwave to make it easier to spread over the fruit. We also added some whipped cream to top it off.
2 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries
1/3 cup orange marmalade
3 tablespoons butter melted, divided
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons powder sugar
Preheat over to 450F. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with butter.
In a Classic bowl, combine milk, eggs & remaining 2T. butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker.
Bake 13 min. Reduce over temperature to 350F. & continue baking 15-17 min. or until sides are crisp and golden brown. Remove pancake from oven; immediately. sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges and serve immediately.