Puffed Pancake With Lemon Curd And Fresh Fruit

Recipe Ingredients

3/4 cup	46g / 1.6oz	All-purpose flour
1 tablespoon	15ml	Granulated sugar
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Milk
2 cups	396g / 13oz	Eggs - slightly beaten (large)
1 tablespoon	15ml	Butter or margarine
1/2 cup	118ml	Lemon curd
3 cups	711ml	Fresh fruit
		= (sliced bananas, peaches,
		Raspberries or blueberries)
1		Container fresh whipped cream - (optional)

Recipe Instructions

Preheat oven to 425 degrees.

Combine flour, sugar and salt in medium bowl. Add milk and eggs; whisk until blended.

Place butter in 9-inch pie plate; melt in oven for 2 to 4 minutes or until butter sizzles. Remove from oven; immediately pour batter into hot plate.

Bake for 14 to 18 minutes or until puffed and golden brown. Spread curd over pancake. Cut pancake into wedges; top with lemon curd, fresh fruit and whipped cream as desired.

This recipe yields 4 servings.

Description:

"This fruity fresh pancake makes a delicious brunch offering or

dessert."

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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