BREAKFAST

Puffed Pancake With Strawberries

INGREDIENTS

  • 6 eggs
  • 1 cup Darigold Milk
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup Darigold Butter
  • Strawberry Sauce, see below
  • Powdered sugar, if desired
  • Darigold Sour Cream, if desired

STRAWBERRY SAUCE

  • 2 (10 oz.) pkgs. frozen strawberries in syrup
  • 2 tablespoons orange juice

INSTRUCTIONS

In a blender or large bowl, mix eggs, milk, orange juice, granulated sugar, flour and salt until blended. If using a mixer, batter will remain lumpy. Preheat oven to 425°F. Melt butter in a 13" x 9" baking dish in oven until it sizzles. Do not let brown. Remove baking dish from oven an immediately pour batter into sizzling butter. Bake in middle of oven 20 minutes or until puffed and brown. While pancake is baking, prepare Strawberry Sauce. Remove pancake from oven. Sprinkle with powdered sugar, if desired. Pancake falls quickly so serve immediately with warm Strawberry Sauce and sour cream.


STRAWBERRY SAUCE
Heat strawberries in a small saucepan until hot. Stir in orange juice. Serve warm.

RECIPE YIELD/SERVING SIZE

Makes 6 to 8 servings.