FBD

CRANBERRY PUFF PANCAKE

AmericanVegetarianIntermediate3 minBy Northstar

Ingredients

Servings
4
  • 3 each eggs
  • 0.5 cup milk
  • 0.3 cup all-purpose flour
  • 0.3 cup sugar, divided
  • 0.5 tsp vanilla
  • 0.5 tsp orange extract
  • 1 tbsp butter
  • 0.3 tsp ground nutmeg
  • 1 cup fresh cranberries

Instructions

  1. 1

    In medium bowl, beat together eggs, milk, flour, 1 tablespoon of the sugar and flavorings.

  2. 2

    In 8 to 10-inch omelet pan or skillet with oven proof handle* over medium heat, melt butter.

  3. 3

    Stir in remaining sugar and nutmeg.

  4. 4

    Arrange cranberries over sugar mixture.

  5. 5

    Cook until berries pop, 3 to 4 minutes.

  6. 6

    Carefully pour batter over cranberries.

  7. 7

    Bake in preheated 425°F oven until golden brown and sides are puffy, about 10 to 15 minutes.

  8. 8

    Sprinkle with confectioners' sugar.

  9. 9

    Serve immediately. *To make handle oven proof, wrap with aluminum foil.

Tags

greekthe-versatile-egg