Oven custard (puff) blueberry pancake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | Eggs | |
| 2 | cups | Milk, divided |
| (1/4 cup and 1 3/4 cup) | ||
| ¾ | cup | Flour |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | cups | Blueberries |
| ¼ | teaspoon | Cinnamon |
| Plain yogurt | ||
Directions
In a preheated 425 degree oven, heat butter in a heavy skillet until bubbly. In a bowl, beat eggs, ¼ cup milk, flour, sugar and salt until smooth. Beat in 1¾ cups milk. Pour into hot skillet. Bake at 425 for 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer (until knife inserted comes out clean and pancake is browned a puffed.)
Serve with plain yogurt to be spooned over the top. (I love it with maple syrup, too.) Walt MM
Cheers,
Bill Spiller Vancouver Island B.C.