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.

Latest Videos
Upcoming Events

The Journal Scene

© 2015 The Journal Scene an Evening Post Industries company. All Rights Reserved.

Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Parental Consent Form.