Blueberry-Filled Dutch Pancake Recipe
1 Tbs butter
1/2 cup skim or lowfat milk
1/3 cup all-purpose flour
3 Tbs sugar, divided
1/4 tsp salt, optional
1-1/2 cups fresh or frozen blueberries (thawed and drained if
1/4 tsp ground cinnamon
1/2 cup sliced bananas
Preheat oven to 450 F. 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 F; 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.