Blueberry-Filled Dutch Pancake

By MaryGladys

Ingredients

• 1 Tbs butter
• 3 eggs
• 1/2 cup skim or lowfat milk
• 1/3 cup all-purpose flour
• 3 Tbs sugar, divided
• 1/4 tsp salt, optional
• 1-1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
• 1/4 tsp ground cinnamon
• 1/2 cup sliced bananas

Details

Servings 1

Preparation

Step 1

Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet*. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.

Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.

While that is baking, combine blueberries with the remaining 2 tablespoons sugar and the cinnamon in a small bowl.

Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.