· 3 eggs
· 1/2 cup milk
· 1/4 cup all−purpose flour
· 1/4 cup sugar, divided
· 1/2 teaspoon vanilla
· 1/2 teaspoon orange extract
· 1 tablespoon butter
· 1/4 teaspoon ground nutmeg
· 1 cup fresh cranberries
· Confectioners' sugar
In medium bowl, beat together eggs, milk, flour, 1 tablespoon of the sugar
and flavorings.
In 8 to 10−inch omelet pan or skillet with oven proof handle* over medium
heat, melt butter. Stir in remaining sugar and nutmeg. Arrange cranberries
over sugar mixture. Cook until berries pop, 3 to 4 minutes. Carefully pour
batter over cranberries.
Bake in preheated 425°F oven until golden brown and sides are puffy,
about 10 to 15 minutes. Sprinkle with confectioners' sugar. Serve
immediately.
*To make handle oven proof, wrap with aluminum foil.
CRANBERRY PUFF PANCAKE 17
