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Berry Pancake Recipe


Berry Pancake: Preheat your oven to 375 degrees F (190 degrees C). Melt one tablespoon (14 grams) of butter in a heavy bottomed 10 - inch (25 cm) ovenproof skillet, preferably nonstick. 

Then, in your food processor or blender, place the melted butter, egg, milk, vanilla extract, flour, salt, ground cinnamon and sugar. Process for about one minute, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour into your hot skillet.

Bake for about 25 - 30 minutes or until the pancake is golden brown, slightly puffed and set. Remove from oven and sprinkle the pancake with the fresh berries. Gently roll or fold the sides of the pancake over the berries and slide the pancake onto your serving platter. Dust with confectioners sugar and serve with softly whipped cream, yogurt, or pure maple syrup.

Serves 2 - 3.

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Berry Pancake:

1 tablespoon (14 grams) butter

1 tablespoon (14 grams) butter, melted and cooled to room temperature

1 large egg, at room temperature

1 cup (240 ml) milk, at room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground cinnamon (optional)

2 tablespoons (30 grams) granulated white sugar


1 cup (240 ml) fresh berries (strawberries, raspberries, blueberries and/or blackberries)

Confectioners (powdered or icing) sugar