Berry Pancake Puff

Berry Topping:

2 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries

1/3 cup orange marmalade

Pancake:

3 tablespoons butter melted, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons powder sugar

Preheat over to 450� F. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with butter.

In a Classic bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker.

Bake 13 minutes. Reduce over temperature to 350� F. and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar.

Fill center with berry topping.

Cut into wedges and serve immediately.