Oven Custard (Puff) Blueberry Pancake Recipe

Name: Oven Custard (Puff) Blueberry Pancake
Ingredients: 2 Tbsp. Butter; 3 x Large eggs; 2 c. Lowfat milk, divided; (1/4 c. and 1 3/4 c.); 3/4 c. Flour; 1 Tbsp. Sugar; 1/2 tsp Salt; 2 c. Blueberries; 1/4 tsp Cinnamon; Plain yogurt

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $1.20 view details

2 Tbsp. Butter
3 x Large eggs
2 c. Lowfat milk, divided
Â Â (1/4 c. and 1 3/4 c.)
3/4 c. Flour
1 Tbsp. Sugar
1/2 tsp Salt
2 c. Blueberries
1/4 tsp Cinnamon
Â Â Plain yogurt

Directions

In a preheated 425 degree oven, heat butter in a heavy skillet till bubbly. In a bowl, beat Large eggs, 1/4 c. lowfat milk, flour, sugar and salt till smooth. Beat in 1 3/4 c. lowfat milk. Pour into warm skillet. Bake at 425 for 20 min. Sprinkle with berries and cinnamon. Bake 10 to 15 min longer (till knife inserted comes out clean and pancake is browned a puffed.)
Serve with plain yogurt to be spooned over the top. (I love it with maple syrup, too.) Walt MM

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Amount Per Serving	%DV
Serving Size 213g
Recipe makes 6 servings
Calories 218
Calories from Fat 76	35%
Total Fat 8.62g	11%
Saturated Fat 4.54g	18%
Trans Fat 0.0g
Cholesterol 123mg	41%
Sodium 310mg	13%
Potassium 268mg	8%
Total Carbs 26.92g	7%
Dietary Fiber 1.6g	5%
Sugars 13.0g	9%
Protein 9.16g	15%

Oven Custard (Puff) Blueberry Pancake Recipe

Ingredients