STOWE BLUEBERRY OVEN PUFFED PANCAKE
Blueberry Oven Pancake. Custard-like filling with popover-like edges with the sweet-tartness of the blueberries. We discovered this recipe during a ski trip to Stowe, Vermont. I think I copied it out of a church recipe book. My family loves this recipe, and it was a hit at a recent brunch. I have used both fresh blueberries and frozen - with great results. This could be served as a dessert with ice cream.
Provided by Jb Tyler
Categories Breakfast
Time 45m
Yield 1 10, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a preheated 425 degree oven heat butter in a heavy 10" skillet until bubbly (be careful not to burn).
- Beat the eggs in a bowl with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended.
- Beat in remaining 1 3/4 cups milk.
- Pour into hot prepared skillet; bake in 425 degree oven about 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center coes out clean and pancake is browned and puffed. Cut in wedges. Serve with a bit of warm maple syrup.
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Nosisana Nkumanda
[email protected]I'm not a big fan of blueberries, so I used raspberries instead. It was still delicious!
Amy Verrall
[email protected]This pancake is so easy to make and it's always a crowd-pleaser. I love that I can just throw everything in a bowl and mix it up.
Ambika Khadka
[email protected]I've made this recipe several times and it always comes out great. It's a perfect weekend breakfast or brunch dish.
Emerson Mataba
[email protected]The pancake was a little too sweet for my taste, but my kids loved it. It was fun to watch it puff up in the oven.
Arain Ali Arain badshah
[email protected]This oven-puffed pancake was a hit with my family! It was so easy to make and turned out perfectly golden and fluffy. The blueberries added a delicious burst of flavor. I will definitely be making this again.