Puff pancakes are super easy to make and very impressive. It’s something you’ll want to serve for a leisurely weekend breakfast or for a very special occasion holiday brunch like Easter or Mother’s Day that will soon be upon us.
Spring is just around the corner and berries are popping up in all the grocery stores, which is why I couldn’t resist taking home these beauties I found last week. I immediately knew I would showcase them in all their fresh glory as a topping to my puff pancake!
The batter comes together quickly, it gets poured into a hot buttered pan then placed into a preheated oven for 25 minutes, it puffs up really high then deflates. Even if you get a few cracks like I did it’s no big deal!
Those cracks will soon be smothered with a luscious mascarpone and ricotta cream, the perfect base to plop and nestle in your berries.
Make sure to have a pot of rich, bold coffee brewing, warm up some maple syrup and generously dust that berry pancake with powdered sugar!
Sit down and enjoy, breakfast is served!