Custardy Blueberry Oven Pancake

Russ Myers


Good as brunch or supper, as a main dish or as dessert!

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4 servings


25 Min


45 Min




2 Tbs. butter or margarine
3 eggs
2 C. milk, divided
3/4 C. flour
1 Tbs. sugar
1/2 tsp. salt
1 pt. blueberries, sweetened to taste
1/4 tsp cinnamon, or to taste

Directions Step-By-Step

In a preheated 425 degree oven, heat butter in a heavy 10-inch skillet until bubbly (be careful not to burn). In a bowl, beat the eggs with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended. Beat in remaining 1-3/4 cups milk. Pour into hot prepared skillet; bake in a 425 degree oven for about 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean and pancake is browned and puffed. Cut in wedges. Makes 4 main-dish servings, 6 to 8 dessert servings.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom