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Breakfast/brunch

Dutch Boy Pancake

Dutch Boy Pancake recipe
photo by:kraft
Baked in a pie plate, this large popover-like pancake is filled with fresh fruit and topped with sweetened cream cheese. Serve it for brunch or dessert.
time
prep:
10 min
total:
38 min
servings
total:
8 servings
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What You Need

2
Tbsp.  butter or margarine
1/2
cup  flour
1/4
tsp.  salt
1/2
cup  milk
3
 eggs
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
cup  JET-PUFFED Marshmallow Creme
1
cup  sliced strawberries
2
 fresh peaches, peeled, sliced
1
cup  blueberries

Make It

HEAT oven to 450°F.

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 whisk until blended; pour into pie plate. Place on lowest oven rack.

BAKE 18 min. Reduce oven temperature to 350°F. Bake an additional 10 min. or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with mixer until blended.

FILL pancake with fruit; top with cream cheese mixture.

Kraft Kitchens Tips

Size Wise
This easy-to-prepare rich pancake is the perfect recipe to serve at your next brunch.
Special Extra
Toss fruit with 1 Tbsp. Kirsch (cherry brandy). Let stand 30 min. before spooning over the hot pancake.
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