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Puff Pancake with Blueberry Sauce Recipe
Puff Pancake with Blueberry Sauce Recipe photo by Taste of Home

Puff Pancake with Blueberry Sauce Recipe

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4.5 27
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"I collect cookbooks and discovered this recipe while I was in Texas on vacation," writes Barbara Mohr from Millington, Michigan. "The light and puffy pancake really does melt in your mouth! It’s a definite crowd-pleaser that’s as impressive served at dessert as it is at breakfast. My guests always agree!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • BLUEBERRY SAUCE:
  • 1/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 275 calories, 9 g fat (5 g saturated fat), 126 mg cholesterol, 111 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted.
  2. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown.
  3. Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake. Yield: 4 servings.
Originally published as Puff Pancake with Blueberry Sauce in Simple & Delicious May/June 2007, p33

Nutritional Facts

1 serving (1 each) equals 275 calories, 9 g fat (5 g saturated fat), 126 mg cholesterol, 111 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Puff Pancake with Blueberry Sauce

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (8)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Mar. 16, 2015

"I love this pancake but we call it Flaffle as the recipe is German. Put your eggs in a blender for 1 min. and then add all the other ingredients and turn on for another 1 min. Pour into a pan that was heated in the oven at 425 with the butter. Key is HOT pan, sizzling butter and yes it should be flatish in the middle. Sides puff way up but we eat this the German way with fresh lemon juice squeezed over it and then powdered sugar. Had this for breakfast yesterday morning. It is a family favorite."

MY REVIEW
Reviewed Mar. 15, 2015

"Could another berry be used? I am not a fan of blueberries?"

MY REVIEW
Reviewed Mar. 15, 2015

"When I was making the recipe, I wondered what the rising/leveling agent was... How could this rise properly without baking powder/soda? But i ignored my instincts and followed the recipe. My edges puffed, but the middle was flat as a pancake (pun intended). Afterwards, I went through the reviews and realized this is a common problem; and it makes sense. It still tasted good (my husband ate almost the whole thing!). Next time I'm going to add some baking powder and see if that helps with the uneven rising. I will update when I get it right."

MY REVIEW
Reviewed Mar. 15, 2015

"I am quite impressed. The edges puffed up more than twice as high as my pie dish while baking, but deflated shortly after being removed from the oven. I did not make the blueberry sauce; instead, I sprinkled some powdered sugar and drizzled a little syrup--taste is very similar to french toast. I only used 1Tbsp. butter to coat the bottom of my pie dish; 2 Tbsp. would have been too much. Will definitely make again."

MY REVIEW
Reviewed Feb. 5, 2014

"I've made this 4 times now and it seems to turn out slightly different each time (oven temp, etc.?). My family has LOVED it every time! My 9 year old son wants to try to make it himself. That is a first for him! (I also use 3 eggs instead of 2 as suggested by another review)."

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