Source: Fabulous Food Associations

Blueberry-Filled Dutch Pancake
Your whole family will love this for breakfast or supper.
Serves: 2-3 portions
Prep Time: 10 minutes
Cook Time: 16 minutes


1 tablespoon butter
3 eggs
1/2 cup skim milk, or low fat milk
1/3 cup all-purpose flour
3 tablespoons sugar, divided
1/4 teaspoon salt, optional
1 1/2 cups fresh or frozen blueberries (drained and thawed if frozen)
1/4 teaspoon ground cinnamon
1/2 cup sliced bananas

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 pie plate or skillet 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 pie plate or skillet; 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.

Meanwhile, in a smal bowl combine blueberries with the remaining 2 tablespoons sugar and the cinnamon. Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas.

Cut into wedges; serve immediately.

*To make handle ovenproof, wrap completely with aluminum foil.

Note: For more servings, double all ingredients. Bake in a 13x9x2-inch baking pan about 20-25 minutes at 425 degrees.