Blueberry-Filled Dutch Pancake

Recipe Ingredients

1 tablespoon	15ml	Butter
3		Eggs
1/2 cup	118ml	Skim or lowfat milk
1/3 cup	20g / 0.7oz	All-purpose flour
3 tablespoons	45ml	Sugar, divided
1/4 teaspoon	1.3ml	Salt - optional
1 1/2 cups	355ml	Fresh or frozen blueberries - thawed, and
		Drained, if frozen
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 cup	118ml	Sliced bananas

Recipe Instructions

Preheat oven to 450 degrees. Place butter in a 9-inch pie plate or a 9- or 10-inch ovenproof skillet. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.

Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 degrees; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.

While that is baking, combine blueberries with the remaining 2 tablespoons sugar and the cinnamon in a small bowl.

Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.

This recipe yields 2 servings.

Source:
North American Blueberry Council at http://www.blueberry.org

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