A golden, puffy oven pancake generously
dusted with powdered sugar and served with fresh huckleberries.
Huckleberry Puffed
Pancake
- 4 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup butter or margarine
2 cups fresh huckleberries
Powdered sugar
- Preheat oven to 450°F (230°C).
- Whisk together eggs, milk, and vanilla.
Add flour and beat until very smooth.
- Place butter in a quiche pan and melt
in oven. When butter has melted, pour in batter.
- Bake 20 minutes until puffed and golden.
- Generously dust with powdered sugar and
serve with fresh huckleberries.
Makes 2 servings.
Variations: Substitute seasonal fruit such
as fresh strawberries or peaches, black cherries and toasted
almonds, or sauteed apples with brown sugar for the huckleberries.
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