Baked Blueberry Ginger Pancake

Name: Baked Blueberry Ginger Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings.
Ingredients: 2 large eggs, room temperature; 1-1/2 cups 2% milk; 1/4 cup butter, melted; 2 cups all-purpose flour; 2 tablespoons sugar; 3 teaspoons baking powder; 1-1/2 teaspoons ground ginger; 1/2 teaspoon salt; 2 cups fresh or frozen unsweetened blueberries; Maple syrup

My kids love pancakes, so I came up with this baked version that saves a lot of time in the morning. My kids always gobble these ginger-kissed breakfast squares right up! —Erin Wright, Wallace, Kansas

Ingredients

2 large eggs, room temperature
1-1/2 cups 2% milk
1/4 cup butter, melted
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Maple syrup

Directions

Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

Test Kitchen tip

If your little ones aren't fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest.

Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture.

Nutrition Facts

1 piece: 213 calories, 7g fat (4g saturated fat), 58mg cholesterol, 368mg sodium, 31g carbohydrate (8g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1.500 fat.

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