Blueberry-Filled Dutch Pancake
Preparation time: 45 minutes
Number of servings: 3
- 1 Tbsp butter
- 3 eggs
- 1/2 cup skim or low-fat milk
- 1/3 cup all-purpose flour
- 3 Tbsp sugar, divided
- 1/4 tsp salt, optional
- 1 1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
- 1/4 tsp ground cinnamon
- 1/2 cup sliced bananas
Preheat oven to 450 degrees F. Place butter in a 9-inch pie plate or a 9- or 10-inch ovenproof skillet. (To make handle ovenproof, wrap completely with aluminum foil.)
Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
Meanwhile, in a medium bowl, combine eggs, milk, flour, 1 Tbsp of the sugar, and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 degrees 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 Tbsp 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.
For more servings: Double all ingredients; bake in 13x9x2-inch baking pan about 20 to 25 minutes at 425 degrees F.
| Blueberry-Filled Dutch Pancake|
|Serving Size 1/3 of recipe
|Amount Per Serving
|Calories 320 Calories from Fat 45
|% Daily Value (DV)* |
|Total Fat 5g
| Saturated Fat 3g
|Total Carbohydrates 60g
| Dietary Fiber 5g
| Sugars 40g
|* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.