Recipe Details

Summary

Name: Cranberry Puff Pancake

Category: Eggs

· 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