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Blueberry-Filled Dutch Pancake
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Method
Preheat oven to 450 degrees F. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet*. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 degrees F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
While that is baking, combine blueberries with the remaining 2 tablespoons sugar and the cinnamon in a small bowl.
Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.
*To make handle ovenproof, wrap completely with aluminum foil.
Note: For more servings, double all ingredients; bake in 13 x 9 x 2-inch baking pan about 20-25 minutes at 425 degrees F.
Recipe Courtesy of The North American Blueberry Council.
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