Fruit-Filled Puff Pancake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. Ingredients:
3 eggs, lightly beaten |
1/2 cup 2% milk |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3 tablespoons sugar, divided |
1 tablespoon butter |
1-1/2 cups fresh or frozen blueberries, thawed |
1 medium ripe banana, sliced |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted.
2. Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown.
3. Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately. Yield: 4 servings.
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