Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 3 Eggs

  3. 1/2 cup 118ml Skim or lowfat milk

  4. 1/3 cup 20g / 0.7oz All-purpose flour

  5. 3 tablespoons 45ml Sugar, divided

  6. 1/4 teaspoon 1 1/3ml Salt - optional

  7. 1 1/2 cups 355ml Fresh or frozen blueberries - thawed, and Drained, if frozen

  8. 1/4 teaspoon 1 1/3ml Ground cinnamon

  9. 1/2 cup 118ml Sliced bananas

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback