This is the perfect item for holiday or lazy Sunday breakfasts. It bakes and turns into a big, puffy pancake. I always fill it with an awesome fruit medley - all or any of these will work – fresh peaches, blackberries, raspberries, strawberries, and blueberries. It is lovely with maple sausages. A real favorite of Dutch folks, you can find these pancakes in and around Holland MI.

• 7 Oz. jar of marshmallow cream
• 8 Oz. cream cheese – softened
• 3 eggs
• 3/4 C. cake or all-purpose flour
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/2 C. buttermilk
• 2 Tbsp. butter
• 1 Qt. of fresh fruit

Beat cream cheese until smooth. Add marsh-mallow cream until mixed thoroughly. Add ½ tsp. zest of a lemon or orange. Heat 9” ovenproof skillet in 450 oven until quite hot. Coat skillet with butter. Mix until smooth the eggs, flour, salt, sugar and buttermilk. Immediately add the batter to skillet and cook for 10 minutes. Lower temperature to 350 and cook until golden brown. Remove from oven. Spread cream cheese mixture onto pancake, top with fruit. Serve immediately