Monte Cristo Puffed Pancake with Warm Huckleberry Drizzle

Monte Cristo Puffed Pancake with Warm Huckleberry Drizzle
Prep Time
10 min
Cook Time
20 min
4 servings
Recipe by: Edwina G., State Winner of "America's Best Recipe Contest"

Huckleberries are the state fruit of Idaho. They are closely related to the blueberry!

Make This Recipe



  • 3 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 Eggland’s Best Eggs (large)
  • 1 cup milk
  • 2 teaspoons honey mustard or sweet hot mustard
  • 1/2 cup (3 ounces) grated Gruyere or Swiss cheese
  • 1/2 cup diced Black Forest ham
  • 1/2 cup diced smoked or roast turkey

Huckleberry Drizzle:

  • 3/4 cup wild huckleberry syrup (or blueberry)
  • 1 cup huckleberries (or blueberries)
  • powdered sugar, for dusting


Preheat oven to 450 degrees F.

Place butter in a 10-inch oven-proof skillet and place in the oven.

In a medium bowl, whisk together flour and salt.

In another bowl, whisk together Eggland’s Best eggs, milk and mustard.

Stir in cheese.

Create a well in the flour and add the egg mixture; mix well.

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.

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.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 430
Fat 22 g
Saturated Fat 11 g
Cholesterol 201 mg
Sodium 655 mg
Carbohydrates 38 g
Dietary Fiber 2 g
Protein 22 g