This recipe combines the goodness of fruit with the sweet taste of marshmallow and cream cheese. This is a perfect brunch dish. Add a special kick to the fruit by tossing it with 1 tsp. of cherry brandy. Let the fruit stand for thirty minutes before spooning it into the hot baked pancake.
Ingredients:
2 Tbsp. butter or margarine
½ cup flour
¼ tsp. salt
½ cup milk
3 eggs
4 oz. (1/2 of 8oz. package) cream cheese, softened
½ cup marshmallow cream
1 cup sliced strawberries
2 medium peaches, peeled and sliced
1 cup blueberries
Directions:
1. Preheat oven to 450 Fahrenheit. Add butter to 9 inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk, and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.
2. Bake 18 minutes. Reduce oven temperature to 350. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow with electric mixer on medium speed until well blended.
3. Fill pancake with fruit; top with the cream cheese mixture. Serve immediately.
Nutritional Information:
Makes eight servings
Amount per serving
Calories: 190
Cholesterol: 105mg
Total Fat: 10g
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