Puff Pancake with Blueberry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I collect cookbooks and discovered this recipe while I was in Texas on vacation, writes Barbara Mohr from Millington, Michigan. The light and puffy pancake really does melt in your mouth! Itâs a definite crowd-pleaser thatâs as impressive served at dessert as it is at breakfast. My guests always agree! Ingredients:
2 tablespoons butter |
2 eggs |
1/2 cup milk |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/8 teaspoon ground cinnamon |
blueberry sauce: |
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
1/4 cup orange juice |
1 cup fresh or frozen blueberries |
1/4 teaspoon vanilla extract |
Directions:
1. Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted.
2. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown.
3. Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake. Yield: 4 servings.
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