Patriotic Pancake Recipe
This pancake is also very easy; just melt butter in a cast iron skillet (any heavy skillet can be used, but it seems that cast iron makes for the biggest puff), whizz a few standard ingredients in a blender, and bake. The fruit is simply mixed with jam, so there isn’t too much liquid to make the pancake soggy.
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
1/2 cup raspberry jam
2 tablespoons butter
1/2 cup heavy whipping cream
1 1/2 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
- Mix the blueberries, raspberries, and strawberries with the raspberry jam; set aside.
- Preheat oven to 325°.
- Place the butter in a 9" cast iron skillet and place in the oven while it's heating.
- Measure the eggs, whipping cream, milk, flour, salt, and sugar into the blender; blend until smooth, scraping down the sides once.
- Remove the skillet from the oven and pour the batter into the melted butter.
- Place in the oven and bake for 45-55 minutes or until puffed and golden brown.
- Sprinkle liberally with powdered sugar; top with the fruit mixture and serve immediately.
Amount Per Serving
Calories 384 Calories from Fat 146
Percent Total Calories From: Fat 38% Protein 9% Carb. 53%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 9 g
Cholesterol 152 mg
Sodium 307 mg
Total Carbohydrate 51 g
Dietary Fiber 1 g
Sugars 4 g
Protein 8 g
Vitamin A 15% Vitamin C 39% Calcium 0% Iron 7%
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