Prep Time 20m
Cook Time 20m
Ready Time 45m
Yield 6 servings

  • 1/2 cup milk
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 2 large eggs
  • 2 tablespoons powdered sugar, plus additional for garnish
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup Smucker's® Seedless Strawberry Jam
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon peel
  • 2 cups fresh berry combination (blueberries and sliced strawberries)
  • Sour cream or ricotta cheese
Preparation Directions
  • Step 1Heat oven to 425°F. Place 10-inch ovenproof skillet in oven 10 minutes or until very hot.
  • Step 2Place milk, flour, eggs, 2 tablespoons powdered sugar and salt in blender container. Cover and process until smooth. Add butter to hot skillet, swirling to coat bottom of skillet. Immediately add batter to skillet. Bake 14 to 16 minutes or until puffed and golden brown.
  • Step 3Stir jam, lemon juice and lemon peel in medium bowl. Stir in berries until coated. Spoon over center of baked pancake. Bake 1 to 2 minutes to warm. Cut into wedges. Garnish with sour cream, if desired. Sprinkle with powdered sugar.
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