This lemon curd and fresh fruit-topped puffy pancake makes a delicious brunch offering or dessert.

Puffed Pancake with Lemon Curd and Fresh Fruit

3/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup milk
2 large eggs, slightly beaten
1 tablespoon butter or margarine
1/2 cup lemon curd
3 cups fresh fruit (raspberries or blueberries, slice bananas, peaches)
Sweetened whipped cream for accompaniment (optional)

1. Preheat oven to 425ºF (220ºC).
2. Combine flour, sugar and salt in medium bowl. Add milk and eggs; whisk until blended.
3. Place butter in 9-inch pie plate; melt in oven for 2 to 4 minutes or until butter sizzles. Remove from oven; immediately pour batter into hot plate.
4. Bake for 14 to 18 minutes or until puffed and golden brown.
5. Spread curd over pancake.
6. To serve, cut pancake into wedges; top with fresh fruit and whipped cream as desired.

Makes 4 servings.