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Puffed Pancake

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With Fresh Cranberry Syrup.

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Psyche.  I totally improvised.  I actually made strawberry-blueberry-rhubarb syrup.

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This recipe is from Paual Deen’s 2010 Holiday Baking and since it’s pretty easy I’m going to actually include it here for you.

1/4 c butter

3/4 c whole milk

3 eggs

3/4 AP flour

1 TB sugar

1 tsp orange zest

Melt butter in skillet in 450 degree oven.  Add remaining ingredients to blender and process.  Pour batter over butter and bake for 12 to 15 minutes.

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This is a very easy clean up and it serves four or two with leftovers for one if your husband goes for seconds.

For the syrup:

1 c fresh or frozen berries of your choice

1/4 c brown sugar

1/2 c OJ

1/2 c light corn syrup

Bring first three ingredients to a boil over med-high heat.  Reduce and simmer for 10 to 12 minutes or until thickened, then stir in the corn syrup.

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Let’s just say it was a lick-the-plate kind of day.

BTW – I had some syrup left over that will be topping a biscuit in the near future.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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