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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

Publisher Photo
"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
   (30)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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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).

MY REVIEW
Reviewed Jan. 26, 2014

I made this for my husband's birthday breakfast today. It was a hit. Absolutely delicious , light, not too sweet, and so flavorful. He said he could have eaten the whole thing himself. Definitely will be a repeat performance.

MY REVIEW
Reviewed Jan. 19, 2014

I just made this , this morning. It was awesome, it came out just like the pic. I will be making this again and again.

MY REVIEW
Reviewed Jan. 19, 2014

My boys LOVED this recipe. They are tough critics. I will triple it next time. Tried it in a pie pan then in a Cake pan.

MY REVIEW
Reviewed Jan. 19, 2014

After reading the reviews, I made this receipe but used 4 eggs instead of the recommended 2. I got a beautiful custard-like pancake that had a nice rise.

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