Puff Pancake with Blueberry Sauce
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts1 each: 275 calories, 9g fat (5g saturated fat), 126mg cholesterol, 111mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 6g protein.
May 16, 2018
This recipe was super simple to make. It was my first time making a puff pancake. The blueberry sauce was great. My only complaint was how thin it was in the center. It was interesting to try but I'd stick with traditional pancakes in the future.
Sep 18, 2016
Super quick, easy and versatile. I like these so much, I sometimes will just eat them plain!
Mar 27, 2016
If you like pancakes SWIMMING in butter, this is the recipe for you. Too much butter, no flavor.
Mar 26, 2016
I love how quick and easy this recipe is. I like to blend everything together in the blender like other puff pancake recipes. They syrup is really good too. I've actually made the syrup alone and put on plain pancakes.
Mar 13, 2016
Excellent, very quick dessert. Only I'd leave the pancake less time in the oven or maybe decrease the temperature. I'm not sure. It was a little too brown with the time you gave. Any advice?
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.
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.
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.
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).
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.