BERRY-CREAM CHEESE PUFF PANCAKE

Years ago, I gave Pampered Chef’s recipe for Berry Puff Pancake a whirl and my berry-lovin’ guys munched out. Since then, I’ve come up with several variations, but I believe this one featuring a lightly sweetened cream cheese spread is our favorite. And, yes, it’s rather like breakfast (or dessert) for dinner. What’s not to love?

Berry-Cream Cheese Puff Pancake

2 tbsp butter (plus a bit more for coating pie pan), melted

1 cup milk

6 eggs

1 cup all-purpose flour

1/4 tsp salt

3 cups frozen mixed berries, thawed

1/3 cup berry jam

4 oz cream cheese

1/2 cup reduced-fat sour cream

1/4 cup powdered sugar

1) Preheat oven to 450 degrees; coat bottom and sides of deep dish pie pan with butter

2) In medium bowl, whisk milk, eggs, and melted butter; slowly whisk in flour and salt until smooth; pour batter into deep dish pie pan and bake in oven 10 minutes; reduce oven temperature to 350 degrees and bake additional 10-12 minutes until center is lightly firm and pancake is beautifully golden and puffed

3) Meanwhile, in medium-sized bowl, mix berries and jam and set aside; in separate medium-sized bowl, mix cream cheese, sour cream, and powdered sugar until smooth and set aside

4) Remove puff pancake from oven and spread cream cheese mixture over bottom; immediately top with berries and serve (we are talking “yum”!)

Servings: 4