Honey Puff Pancake with Blueberry Sauce

 

“All happiness depends on a leisurely breakfast.” ~ John Gunther

Sundays call out to me for a relaxing delicious breakfast.  Last Sunday was really screaming for attention.  The  to do list was short and the weather was finally sunny after a lot of rain. The winning recipe, one of our favorites, was Puff Pancake. However, I realized that I didn’t have any cream cheese.  My husband went willingly off to the store while I started the breakfast.

Puff Pancake with Blueberry Sauce

A puff pancake is also known as a Dutch baby pancake.  It is a large sweet popover served for breakfast.  These pancakes are great with any fresh berry as well as sliced peaches and honey.

Gather the ingredients.

Ingredients

Preheat the oven to 400 degrees.

Prepare the blueberry sauce.  In a medium sized saucepan add the blueberries, sugar, cornstarch, cinnamon, and juice.

Blueberries

Bring to a boil and cook until thickened.

Thickened sauce

 

In the bowl of a food processor with a metal blade, add the eggs,

Eggs

milk,

Adding milk

honey, cream cheese, flour, salt and baking powder.

Adding ingredients

Cover and blend for 2 minutes.  Let rest.

Blending

 

In an ovenproof 10” skillet, add the butter.  Put the pan in the oven until the butter melts and turns brown.

While the butter in melting, scrape down the sides of the food processor and blend for 1 minute.

Remove the pan from the oven and pour the batter into the hot skillet.

Adding batter to the pan

Return to the oven and bake for 20 to 25 minutes until the pancake is puffed and golden brown.

Puff pancake

While the pancake in baking, whip the whipping cream.

When the pancake is golden brown, remove it from the oven and sprinkle with powdered sugar.

Sprinkle with powdered sugar

Cut into 6 pieces.  Place a piece onto a plate and drizzle the blueberry sauce over the top.  Add a dollop of whipped cream.

Puff Pancake with Blueberry Sauce

 

Enjoy.

Honey Puff Pancake with Blueberry Sauce Recipe

Honey Puff Pancake with Blueberry Sauce

By Patricia Rio Published: June 30, 2013

  • Honey Puff Pancake with Blueberry Sauce
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 25 mins
  • Ready In: 45 mins

Adapted from Classic Pillsbury Cookbooks #79 Breakfasts and Brunches

Ingredients

Instructions

  1. Gather the ingredients. Preheat the oven to 400 degrees.
  2. Prepare the blueberry sauce.
  3. In a medium sized saucepan add the blueberries, sugar, cornstarch, cinnamon, and juice.
  4. Bring to a boil and cook until thickened.
  5. In the bowl of a food processor with a metal blade, add the eggs, milk, honey, cream cheese, flour, salt and baking powder.
  6. Cover and blend for 2 minutes. Let rest.
  7. In an ovenproof 10” skillet, add the butter. Put the pan in the oven until the butter melts and turns brown.
  8. Remove the pan from the oven and pour the batter into the hot skillet. Return to the oven and bake for 20 to 25 minutes until the pancake is puffed and golden brown.
  9. While the pancake in baking, whip the whipping cream.
  10. When the pancake is golden brown, remove it from the oven and sprinkle with powdered sugar.
  11. Cut into 6 pieces. Place a piece onto a plate and drizzle the blueberry sauce over the top. Add a dollop of whipped cream.
  12. Enjoy!!
    Honey Puff Pancake with Blueberry Sauce

    Patricia Rio
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