Dairy Farmers of Canada

Berry Puff Pancakes

This recipe is taken from the 1983 Milk Calendar. An unusual brunch dish filled with down-to-earth nutrition and energy.

  • Prep: 5 min
  • Cooking: 15 min
Yields 2 - 4 servings
berry puff pancakes

Ingredients

  • 4 eggs separated
  • 1 cup (250 mL) Milk
  • 3 tbsp (45 mL) butter melted
  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) honey
  • 2 cups (500 mL) fresh berries
  • Icing sugar
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Preparation

Combine egg yolks, milk, 1 tbsp (15 mL) butter, flour, salt and honey.

Beat egg whites until stiff but not dry; fold into milk mixture.

Heat 1 tbsp (15 mL) butter in a 9 or 10-in (23-25 cm) fry pan. Pour half of the mixture into pan; cook over low heat 3 to 5 min or until bubbles appear on the surface.

Spoon 1 cup (250 mL) berries over top. Cover handle of fry pan with foil; place under hot broiler until pancake is puffed and golden brown, about 2 to 3 min.

Remove from pan and keep warm; repeat with remaining mixture. Sprinkle pancakes with icing sugar and serve in wedges. Accompany with maple syrup, fresh cream, bacon or sausages.

Tips

Note: Raspberries, blueberries or any other kind of berry or pitted cherries may be used.

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Nutritional information

Per serving
Energy: 347 Calories
Protein: 12 g
Carbohydrate: 42 g
Fat: 15 g
Fibre: 4.9 g
Sodium: 216 mg

Top 5 Nutrients

(% DV*)
Calcium: 11 % / 126 mg
Folate: 44 %
Riboflavin: 33 %
Selenium: 58 %
Vitamin B12: 48 %