Berry Puff Pancakes

Name: Berry Puff Pancakes
Yield: 2 - 4 servings
Ingredients: 4 eggs separated; 1 cup (250 mL) Milk; 3 tbsp (45 mL) butter melted; 1 cup (250 mL) all-purpose flour; 1/4 tsp (1 mL) salt; 1 tbsp (15 mL) honey; 2 cups (500 mL) fresh berries; Icing sugar

This recipe is taken from the 1983 Milk Calendar. An unusual brunch dish filled with down-to-earth nutrition and energy.

Prep: 5 min
Cooking: 15 min

Yields 2 - 4 servings

Ingredients

4 eggs separated
1 cup (250 mL) Milk
3 tbsp (45 mL) butter melted
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 tbsp (15 mL) honey
2 cups (500 mL) fresh berries
Icing sugar

READY FOR REWARDS?

Preparation

Combine egg yolks, milk, 1 tbsp (15 mL) butter, flour, salt and honey.

Beat egg whites until stiff but not dry; fold into milk mixture.

Heat 1 tbsp (15 mL) butter in a 9 or 10-in (23-25 cm) fry pan. Pour half of the mixture into pan; cook over low heat 3 to 5 min or until bubbles appear on the surface.

Spoon 1 cup (250 mL) berries over top. Cover handle of fry pan with foil; place under hot broiler until pancake is puffed and golden brown, about 2 to 3 min.

Remove from pan and keep warm; repeat with remaining mixture. Sprinkle pancakes with icing sugar and serve in wedges. Accompany with maple syrup, fresh cream, bacon or sausages.