Berry Pancake Puff

BERRY TOPPING

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

1/3 cup orange marmalade

PANCAKE

3 Tbsp butter or margarine, melted, divided

1 cup milk

6 eggs

1 cup all purpose flour

1/2 tsp salt

2 tbsp powdered sugar

Preheat oven to 450 degrees. For berry topping, gently stir together

berries and marmalade in one quart bowl. Set aside. For pancake,

coat a 2 quart oven safe dish with 1 tbsp butter or spray with non

stick butter spray. Combine milk, eggs and remaining 2 tbsp butter.

Slowly whisk in flour and salt until egg mixture is smooth. Pour

batter into oven safe dish and bake for 13 minutes. Reduce oven

temperature to 350 degrees. Continue baking 15-17 minutes until

sides are crisp and golden brown. Remove pancake form

oven and immediately sprinkle with confectioner's sugar. Fill center with

berry topping. Cut into wedges and serve immediately.