Deep-Dish-Blueberry-Pancake

Deep Dish Blueberry Pancake

Total Time:
40 mins
Prep Time:
15 mins
Cook Time:
25 mins
Yield:
4 servings
Dish Size:
2.5 Quart
print this recipe
May 9, 2012
Tara’s Tidbit:

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!

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.
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