Fruity Skillet Pancake

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Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

Ingredients

  • Pancake:
  • 1 cup (250 mL) Greek Style yogurt
  • 1/4 cup (50 mL) sour cream
  • 2 eggs
  • 1 tbsp (15 mL) melted butter
  • 2 tsp (10 mL) vanilla extract
  • 1/3 cup (75 mL) sugar
  • 2/3 cup (150 mL) Robin Hood® Original All Purpose Flour
  • 1/2 tsp (2 mL) baking powder
  • 1 tbsp (15 mL) butter for frying
  • 1 cup (250 mL) blueberries
  • Topping:
  • 1 cup (250mL) berries (fresh or frozen and thawed)
  • 1/4 cup (50 mL) Smucker’s Pure Raspberry Jam
  • Whipped cream for garnish

Directions

    Pancake
  1. Preheat oven to 425°F (220°C). Combine first 8 ingredients in a large bowl. Mix well. Melt butter in an 11” (25cm) oven-proof skillet over medium high heat. Pour in batter and tilt to coat pan. Cook until edges start to bubble, about 2 minutes. Sprinkle with blueberries. Place skillet in preheated oven and cook until golden, about 10-12 minutes. Remove from oven and let cool 5 minutes.
    2. Topping
  2. Combine berries and jam in a bowl. Top pancake with fruit mixture and garnish with whipped cream.