Temptations
Call 1-800-442-8677 to order by phone
Customer Service
home > Recipes > 2.5 Quart > Deep Dish Blueberry Pancake

Deep Dish Blueberry Pancake

Posted May 9, 2012
Deep-Dish-Blueberry-Pancake

Fluffy, eggy, oven pancakes like this one are some of the most impressive breakfasts you can whip up. Though it does shrink a little shortly after being removed from the oven, it still settles at a nice size to feed the family! – Tara

Ingredients:

  • 2 tablespoons butter or margarine
  • 5 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 425 degrees. Place butter in a 2.5 quart temp-tations® baking dish (round is best), and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with melted butter.
  2. Whisk eggs until very frothy and then whisk in remaining ingredients, except for blueberries, until very well combined and free of lumps.
  3. Pour the batter into the buttered baking dish and top with blueberries. Bake for 20-25 minutes or until fluffy and well-browned around the edges. A toothpick inserted into the center should come out mostly clean. Serve immediately with powdered sugar, maple syrup, or both.

Tara’s Tip: Although the batter may seem thin, it is entirely normal for a fluffy oven pancake such as this. Substitute 1/2 cup of chocolate chips in place of the blueberries to make a Deep Dish Chocolate Chip Pancake!

  • http://www.facebook.com/profile.php?id=100000055698246 Kathy Johansen

    I know what I will be getting for Mothers Day breakfast had to share
     

  • http://www.facebook.com/krwildebuer Kimberly Wildebuer

    Chocolate chips will sink… Just be aware from a presentions sake. It might be worthwhile to add chips half way through baking.

    • Jo Ann Murphy

      Kimberly – try dredging the chocolate chips in the dry flour before you add the flour to the dest of the ingredients.  Then when you add the chocolate chips to the recipe they won’t sink.  The flour will be absorbed into the pancakes and the chocolate chips will melt as usual.  This little trick works for anything that has to mixed into a batter to keep it from sinking to the bottom (ie: dry fruit, heavy nuts, berries, etc.)

  • blondebobbi

    This looks yummie! I have to try it!