This recipe is a favorite at the Historic Smithton Inn, and I thought it might be fun to share a step-by-step version of a recipe so you can cook it up and serve it just like a Bed and Breakfast.
First – Mix up the Pancake Batter: Combine the following ingredients
- 1 1/4 cup pancake mix
- 2/3 cups milk
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 2 eggs
- 1 tbsp Vanilla
Next – prepare and cook the berries: Combine and heat up in a skillet until warm & soft, but not mushy / overcooked.
- 2 cups mixed strawberries & blueberries
- 2 tbsp brown sugar
- 1/4 cup orange liqueur
- 2 tsp butter
Now the fun begins. This recipe can be cooked up in different types of pans or dishes depending on how many you’re serving and the timing of it. For a pot-luck breakfast it can be made in a 9×11 baking dish, or for smaller servings you could use either a pie tin (serves 4-6) or an individual tart pan for single servings. I go with the tart pan at the B&B since it allows me to cook everyone’s breakfast to order.
Spray your pan so that the pancake will come out easily after cooking.
Add the berries
Top with the pancake batter
Can be held in the refrigerator at this stage until you’re ready to cook.
Bake at 350 degrees for approximately 15 minutes or until pancake is fully cooked and beginning to brown on top.
Now for the finishing touches – serving it up so that it looks as good as it tastes! .
First, I put our Vermont Maple Syrup in a ramekin on the plate, and I invert the puffed pancake onto the plate so that it’s “bottom-up”.
Next I add the Breakfast Sausage and Whipped Cream
Top with Fresh Berries
And finally, a little Powered Sugar for the final touch.