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Fruit-Filled Puff Pancake

 Fruit-Filled Puff Pancake
This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 eggs
  • 1/2 cup 2% milk
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons sugar, divided
  • 1 tablespoon butter
  • 1-1/2 cups fresh or frozen blueberries, thawed
  • 1 medium ripe banana, sliced
  • 1/4 teaspoon ground cinnamon

Directions

  • Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour,
  • salt and 1 tablespoon sugar until smooth. Place butter in a 9-in.
  • pie plate. Place in oven 2-3 minutes or until melted.
  • Tilt pie plate to coat evenly with butter. Pour batter into hot
  • plate. Bake 10-12 minutes or until sides are puffed and golden
  • brown.
  • Meanwhile, in a bowl, combine blueberries and banana. Remove pancake
  • from oven. Top with fruit. Mix cinnamon and remaining sugar;
  • sprinkle over top. Cut into wedges; serve immediately. Yield: 4
  • servings.
Nutritional Facts: 1 slice equals 232 calories, 8 g fat (4 g saturated fat), 171 mg cholesterol, 240 mg sodium,

2 of 2

Fruit-Filled Puff Pancake (continued)

Nutritional Facts: 34 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fruit, 1/2 fat.