Charlene's Recipe

Blueberry filled Dutch pancake

Category: Breakfast

Serves 2

1 Tbsp butter
3 eggs
1/2 cup skim or low fat milk
1/3 cup all purpose flour
3 Tbsp sugar, divided
1/4 tsp salt (optional)
1 1/2 cup fresh or frozen blueberries (thawed and drained, if frozen)
1/4 tsp ground cinnamon
1/2 cup sliced bananas

Preheat oven to 450 F. Place butter in a 9" pie plate or a 9-10" 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 Tbsp or the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 F; bake until pancake is golden brown and sides are puffy; about 8-10 minutes longer.
While that is baking combine blueberries with the remaining 2 Tbsp 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.