Puff Pancake with Blueberry Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It’s a definite family favorite. —Mrs. Barbara Mohr, Millington, Michigan
Ingredients
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2 tablespoons butter
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2 eggs
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1/2 cup milk
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1/2 cup all-purpose flour
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2 tablespoons sugar
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1/8 teaspoon ground cinnamon
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BLUEBERRY SAUCE:
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1/4 cup packed brown sugar
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1 tablespoon cornstarch
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1/4 cup orange juice
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1 cup fresh or frozen blueberries
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1/4 teaspoon vanilla extract
Directions
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1.
Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted.
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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.
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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.
Nutrition Facts
1 each: 275 calories, 9g fat (5g saturated fat), 126mg cholesterol, 111mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 6g protein.
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