Berry-Topped Puff Pancake

By shelliec

Nutrition Facts: 1 slice (calculated without confectioners' sugar) equals 320 calories, 9 g fat (5 g saturated fat), 123 mg cholesterol, 239 mg sodium, 54 g carbohydrate, 4 g fiber, 7 g protein.

Ingredients

• Topping:
• 2 tablespoons butter
• 2 eggs
• 1/2 cup 2% milk
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup orange juice
• 2 teaspoons orange liqueur
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Confectioners' sugar, optional

Preparation

Step 1

Place butter in a 9-in. pie plate. Place in a 425° oven for 4-5 minutes or until melted. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake for 14-16 minutes or until sides are crisp and golden brown.

Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.

Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.