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


1. Preheat oven to 450 degrees F.
2. 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.
3. Meanwhile, in a medium bowl, combine eggs, milk, flour, 1 tablespoon of the sugar and the salt and whisk until smooth. Pour batter into pie plate; bake for 8 minutes. Reduce heat to 375 degrees F. Bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
4. Meanwhile, in a small bowl combine blueberries with the remaining 2 tablespoons sugar and the cinnamon. Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas.
5. Cut into wedges; serve immediately.

Double this recipe and bake in a 13 x 9 x 2-inch baking pan about 20-25 minutes at 425 degrees F. Cut into squares and serve as part of a brunch buffet.

Blueberry Filled Dutch Pancake
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