Blueberry-Filled Dutch Pancake

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Your whole family will love this for breakfast or supper.

MY NOTES: Sprinkle confectionber's sugar on top before serving!

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Ingredients

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

Preparation

Step 1

Preheat oven to 450 degrees. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet.* Melt butter in oven about 5 minutes; tilt pie plate or skillet 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 pie plate or skillet; bake for 8 minutes. Reduce heat to 375 degrees; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.

Meanwhile, in a smal bowl combine blueberries with the remaining 2 tablespoons sugar and the cinnamon. Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas.

Cut into wedges; serve immediately.

*To make handle ovenproof, wrap completely with aluminum foil.


Note: For more servings, double all ingredients. Bake in a 13x9x2-inch baking pan about 20-25 minutes at 425 degrees.
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REVIEWS:

We really enjoyed this dish!

Good. Sprinkle with powdered sugar and/or cinnamon. It is like a big flat crepe. Could even roll up or fold over like an omlette. Also substitute cooked apples, cinnamon, chopped walnuts/raisins. A lot of possibilities.

The kids loved it!!!!!!!!

It's very easy to make and the taste is great!





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