Blueberry-filled dutch pancake

Recipe Summary

Preparation time: 45 minutes

Number of servings: 3

Ingredients

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 cups fresh or frozen blueberries (thawed and drained if frozen)

1/4 tsp ground cinnamon

1/2 cup sliced bananas

Directions

Preheat oven to 450 degrees F. Place butter in a 9-inch pie plate or a 9- or 10-inch ovenproof skillet. (To make handle ovenproof, wrap completely with aluminum foil.)

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 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 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.

For more servings: Double all ingredients- bake in 13x9x2-inch baking pan about 20 to 25 minutes at 425 degrees F.