Monte Cristo Puffed Pancake with Warm Huckleberry Drizzle
Huckleberries are the state fruit of Idaho. They are closely related to the blueberry! Don't worry if you can't find huckleberries you can always use blueberries.
This recipe contains all-purpose flour, salt, eggs, milk, mustard (honey), cheese (gruyere, shredded), deli ham (black forest), deli turkey breast, XXXXXXXXXXXXXXXXXXXX, syrup (blueberry), blueberries, powdered sugar
Prep time: 10 min
Cook time: 20 min
- 3/4 cup(s) all-purpose flour
- 1/2 tsp. salt
- 3 large eggs
- 1 cup(s) milk
- 2 tsp. honey mustard or sweet hot mustard
- 3 oz. grated gruyere or swiss cheese
- 1/2 cup(s) black forest deli ham, diced
- 1/2 cup(s) roasted deli turkey
- HUCKLEBERRY DRIZZLE
- 3/4 cup(s) blueberry or huckleberry syrup
- 1 cup(s) blueberries or huckleberries
- 1 - 2 tbsp. powdered sugar, for dusting
- 1. Preheat oven to 450 degrees F. Place butter in a 10-inch oven-proof skillet and place in the oven.
- 2. In a medium bowl, whisk together flour and salt. In another bowl, whisk together eggs, milk and mustard. Stir in cheese. Create a well in the flour and add the egg mixture; mix well.
- 3. Remove hot skillet from oven when the butter begins to bubble. Pour batter in skillet all at once. Sprinkle the ham and turkey evenly over the top and return the skillet to the oven. Bake until golden brown and puffy, 12 to 15 minutes.
- 4. Meanwhile, for drizzle, combine syrup and huckleberries in small saucepan over medium-low heat. Cook, stirring, until heated through, about 5 minutes.
To serve, sprinkle pancake with powdered sugar and generously spoon over the warm huckleberry drizzle.