Blueberry Filled Dutch Pancake Recipe

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0 votes | 1108 views
Servings: 2

Ingredients

Cost per serving $2.55 view details
  • 1 Tbsp. butter
  • 3 x Large eggs
  • 1/2 c. skim or possibly lowfat lowfat milk
  • 1/3 c. all-purpose flour
  • 3 Tbsp. sugar, divided
  • 1/4 tsp salt optional
  • 1 1/2 c. fresh or possibly frzn blueberries thawed, and liquid removed, if frzn
  • 1/4 tsp grnd cinnamon
  • 1/2 c. sliced bananas

Directions

  1. Preheat oven to 450 degrees. Place butter in a 9-inch pie plate or possibly a 9- or possibly 10-inch ovenproof skillet. Heat butter in oven, about 5 min; tilt plate to coat proportionately with butter.
  2. Meanwhile, in a medium bowl combine Large eggs, lowfat milk, flour, 1 Tbsp. of the sugar and the salt till smooth. Pour batter into plate; bake for 8 min. Reduce heat to 375 degrees; bake till pancake is golden and sides are puffy, about 8 to 10 min longer.
  3. While which is baking, combine blueberries with the remaining 2 Tbsp. sugar and the cinnamon in a small bowl.
  4. Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.
  5. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 312g
Recipe makes 2 servings
Calories 409  
Calories from Fat 122 30%
Total Fat 13.79g 17%
Saturated Fat 6.06g 24%
Trans Fat 0.0g  
Cholesterol 329mg 110%
Sodium 463mg 19%
Potassium 388mg 11%
Total Carbs 59.43g 16%
Dietary Fiber 3.9g 13%
Sugars 36.08g 24%
Protein 14.63g 23%
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