Puffed Oven Pancake

From BHG Cookbook

Prep: 10 min

Bake: 20 min

Oven: 400 degrees

Makes: 6 Servings

I usually double this and make it in a 9 x 13 pan.

2 T butter

3 eggs

1/2 C milk

1/4 t salt

1/4 C Orange Marmalade

3 C Sliced fruit

Powdered sugar or whipped cream 

Or you can just top it with some maple syrup.

1. Place butter in a 10 in ovenproof skillet. Place in a 400 oven for 3-5 minutes until butter melts.  Meanwhile, for batter, in a medium bowl use a wire whisk or beater to beat eggs until combined. Add flour, milk and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20-25 min or until puffed and well browned.

OPTIONAL TOPPING

Meanwhile, in a small saucepan melt the orange marmalade over low heat. To serve, top pancake with fruit; spoon melted marmalade over fruit. If desired, sift powdered sugar over top or swerve with whipped cream. Cut into wedges and serve warm.