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U.S. Highbush Blueberry Council

Blueberry-Filled Dutch Pancake
BC-59Blueberry Dutch Pancake

Ingredients

  • 2 tablespoons butter, softened
  • 6 large eggs
  • 1 cup low fat milk
  • 2⁄3 cup flour
  • 1⁄3 cup sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 package fresh blueberries (about 1 cup)
  • ¼ cup light corn syrup

Instructions

  1. Preheat oven to 425°F
  2. In a 13 x 9-inch glass baking dish, evenly spread butter over bottom and sides
  3. In a blender jar, combine eggs, milk, flour, sugar, salt, and vanilla
  4. Blend until smooth
  5. Pour batter into baking dish
  6. Bake until pancake is golden brown and puffy, 20 to 25 minutes
  7. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2 minutes
  8. Remove from heat
  9. Remove pancake from oven
  10. Pour blueberry syrup into the center of the pancake
  11. Cut into 6 pieces
  12. Serve immediately

Number of servings (yield): 6

Nutrition

Per Portion:

270 calories

37 g carbohydrate

10 g total fat

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