A delightful twist on a classic puff pancake, featuring a medley of fresh berries and bananas, perfect for a quick and impressive brunch.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated to achieve the best puff in your pancake.
Place the butter in a 9-inch pie plate and put it in the oven to melt.
Keep an eye on the butter to prevent it from browning too much.
In a mixing bowl, combine the flour, 1 tablespoon of sugar, and salt. Add the eggs and milk, and whisk until the batter is smooth.
Whisk the batter until no lumps remain for a smooth texture.
Pour the batter into the hot pie plate with the melted butter and return it to the oven.
The hot pie plate helps the pancake puff up beautifully.
While the pancake is baking, mix the blueberries and banana slices in a small bowl.
Use fresh and ripe fruits for the best flavor.
Once the pancake is golden and puffed, remove it from the oven and top with the fruit mixture.
Serve immediately to enjoy the pancake at its fluffiest.
Sprinkle ground cinnamon and the remaining sugar over the fruit-topped pancake.
Adjust the cinnamon and sugar to your taste preference.
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