Save on Pinterest

Puff Pancake with Blueberry Sauce

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
  • 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

Directions

  • Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted.
  • 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.
  • 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.

Recommended Video