Blueberry-filled Dutch Pancake

  • Thursday, June 6, 2013

Ingredients and Preparation Ingredients Measures Butter 2 tbsp Eggs 3 Skim or low fat milk cup Flour 1/3 cup Sugar 3 tbsp, divided Salt, optional tsp Fresh or frozen blueberries (thawed and drained if frozen) 1 cups Ground cinnamon tsp Sliced bananas cup 1. Directions 2. Preheat oven to 450F. 3. Place butter in a 9 inch pie plate. 4. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter. 5. Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of sugar and salt until smooth. 6. Pour batter into plate; bake for 8 minutes. 7. Reduce heat to 375F. Bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer. 8. While that is baking, combine blueberries with the remaining 2 tablespoons sugar and cinnamon in a small bowl. 9. Remove pancake from oven; scatter bananas over pancake. 10. Spoon blueberries over bananas. Cut into wedges; serve immediately. 11. For more servings, double all ingredients; bake in 13 x 9 x 2 inch baking pan about 20-25 minutes at 425F.


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