Shelly's Recipe

BLUEBERRY-FILLED DUTCH PANCAKE

Category: Pancakes

2 tbsp butter, softened
6 large eggs
1 cup milk
2/3 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 pkg (4.4 oz) fresh blueberries (about 1 cup)
1/4 cup light corn syrup

Preheat oven to 425. In a 13 x 9-inch glass baking dish, evenly spread butter over bottom and sides. In a blender jar, combine eggs, milk, flour, sugar, salt, and vanilla; blend until smooth. Pour batter into baking dish; bake until pancake is golden brown and puffy, 20 to 25 minutes.

Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2 minutes; remove from heat. Remove pancake from oven; pour blueberry syrup into the center of the pancake; cut into 6 pieces. Serve immediately. Serves 6