A Creamy Berry Puff Pancake is the perfect thing to make for that lazy weekend breakfast, why go out when you can pull this together in no time while you’re still all comfy and cozy in your slippers!
Put the coffee on, relax and read the Sunday paper while it’s baking in the oven, it only takes20 – 25 minutes.
The batter takes 5 minutes to whisk up, it consists of ,** 1 cup of flour** 1 cup of milk** 4 beaten eggs** a pinch of salt** 1 teaspoon of vanilla** 1 tablespoon of sugar**
The sides puffed up perfectly just like they’re suppose to, creating the perfect vessel to fill!
I filled mine with berries and sweetened ricotta as the base, the ricotta was mixed with,
If you prefer brunch, make yourself this Pasta Frittata, you’ll be amazed at the different variations you can create with just, **a handfull of leftover pasta** some eggs** a dollop of ricotta cheese** grated cheese** and fresh herbs**
The batter takes 5 minutes to whisk up, it consists of ,** 1 cup of flour** 1 cup of milk** 4 beaten eggs** a pinch of salt** 1 teaspoon of vanilla** 1 tablespoon of sugar**Melt 1 tablespoon of butter in an 8 inch oven proof skillet, next pour 1 cup of the batter in, swirl it around and place it in a preheated 450F oven for 20 – 25 minutes.
You’ll be able to make two 8 inch pans like I did, using 1 cup of batter in each or one large pan using all the batter plus the 2 tablespoons of butter. I would think at least a 12 inch skillet size would work, although I never tried it. I have a 14 inch and I figured that was too big.
The sides puffed up perfectly just like they’re suppose to, creating the perfect vessel to fill! I filled mine with berries and sweetened ricotta as the base, the ricotta was mixed with,** orange zest and powdered sugar** **less than a cup of ricotta** ** 2 0r 3 tablespoons of powdered sugar**, taste it to your liking.
Slice it into generous wedges and drizzle with warm maple syrup for the perfect ending!
Recipe adapted from food.com
If you prefer brunch, make yourself this Pasta Frittata, you’ll be amazed at the different variations you can create with just, **a handfull of leftover pasta** some eggs** a dollop of ricotta cheese** grated cheese** and fresh herbs**After my frittata’s start to “set” on top of the stove (where the egg mixture stops moving), I like to finish them off under the broiler, but don’t walk away, keep watching it, believe me it could burn in a matter of seconds! Just get it nice and golden brown.
I like to serve this with an arugula salad tossed with an olive oil, lemon and parmesan dressing. So good!
If you want to add a little meat to your morning breakfast try this Baked Sausage and Eggs.
I like to serve this with an arugula salad tossed with an olive oil, lemon and parmesan dressing. So good! If you want to add a little meat to your morning breakfast try this Baked Sausage and Eggs.I like to serve this in individual gratin dishes for a nice presentation.
** Preheat your oven to 375F. ** Use 1 link of Italian sausage per serving, casings removed and browned before baking** Butter or brush olive oil into your gratin dish** Crack 2 eggs plus 1 egg white into each individual dish** Sprinkle your favorite dried seasonings over top along with grated parmesan cheese, I used fennel and oregano for mine** Scatter with halved cherry tomatoes** Bake until eggs set, ovens will vary**
Relax and enjoy your weekend!
Buon Appetito
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
