Tuesday, February 10, 2009

Puffed Pancake with Raspberries

Prepared By Lisa


6 eggs
1 cup milk (I used 2% - do not use skim)
¼ cup orange juice
½ cup sugar
1 cup flour
¼ teaspoon salt
½ cup butter (1 stick)
½ pint raspberries
Confectioner’s sugar


Preheat oven to 350 degrees.
Mix eggs, milk, orange juice, sugar, flour, and salt in a blender.
Melt butter in a 9-inch round glass pie plate (I used ceramic) in oven until sizzling. Do not allow butter to brown.
Pour batter into baking dish and bake in middle of oven until puffed and brown, about 20 -25 minutes. There is a lot of butter on top of the pancake when it is done so I took paper towel and blotted it to get rid of some of the melted butter.
Fill pancake with raspberries and sprinkle with confectioner’s sugar.
To make raspberry sauce – heat 1 jar of seedless raspberry jam.

1 comment:

Kathy said...

Very Yummy and light!