custardy blueberry oven pancake

Name: Custardy Blueberry Oven Pancake
Prep time: 25 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

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(2 ratings)

yield 4 servings

prep time 25 Min

cook time 45 Min

method Bake

Ingredients For custardy blueberry oven pancake

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

How To Make custardy blueberry oven pancake

1
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.
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