Berry Breakfast Puff for Two
An impressive yet easy to make baked breakfast pancake that achieves a massive height and is filled with berries and yogurt.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
|
powdered sugar
|
*
|
||
| 1 ½ | cups |
berries
|
*
|
|
yogurt, plain
or whipped cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
| 355 | ml |
berries
|
*
|
| 1 | x |
yogurt, plain
or whipped cream |
*
|
Directions
In a mixing bowl, whisk the eggs with the flour; gradually whisk in milk, then granulated sugar and vanilla.
Pour into greased 8-inch (20 cm) skillet; bake in 425℉ (220℃) F oven for 15 to 20 minutes or until puffed and golden.
Dust with icing sugar; mound berries in the center.
Serve without delay with yogurt (or whipped cream) as desired.
