Oven Custard (puff) Blueberry Pancake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Custards, Deserts | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 3 | Eggs | |
| 2 | c | Milk, divided |
| 1/4 cup and 1 3/4 cup | ||
| 3/4 | c | Flour |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 2 | c | Blueberries |
| 1/4 | t | Cinnamon |
| Plain yogurt |
INSTRUCTIONS
In a preheated 425 degree oven, heat butter in a heavy skillet until bubbly. In a bowl, beat eggs, 1/4 cup milk, flour, sugar and salt until smooth. Beat in 1 3/4 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 Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.
A Message from our Provider:
“How about a private meeting with God? Pray!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 107.3mg
Sodium: 293.5mg
Potassium: 313.1mg
Carbohydrates: 28.2g
Fiber: 1.6g
Sugar: 14.1g
Protein: 10.1g