Prep Time10 minutes
Cook Time20 minutes
Yields4 servings
Ingredients
For Puffed Pancake
3 tbsp. unsalted butter
¾ cup milk
¾ cup all-purpose flour
3 large eggs
1 tbsp. granulated sugar
¼ tsp. vanilla extract
⅛ tsp. salt
For Filling
¾ cup plain Greek yogurt
1½ tbsp. granulated sugar
½ tsp. vanilla extract
¼ tsp. grated lemon peel
2 cups assorted mixed berries, (such as blackberries, raspberries and/or blueberries)
Tools
Instructions
Puffed Pancake
1
Heat oven to 400 degrees F
2
Put butter in an oven-proof 12-inch nonstick skillet and place in the oven.
3
Add milk, flour, eggs, sugar, vanilla and salt to blender. Blend until smooth.
4
Swirl heated skillet to spread melted butter over the bottom.
5
Whisk yogurt, sugar, vanilla and lemon peel in medium bowl until smooth.
6
Fill baked puffed pancake with berries and either drizzle with yogurt sauce or serve it on the side.
Note: The puffed pancake is best made and eaten right away. The yogurt sauce can be made a day ahead.