BLUEBERRY FILLED DUTCH PANCAKE
Serves 3
Each serving equals 1/2 cup of fruit or vegetables
Ingredients
• 1 Tbsp butter
• 3 eggs
• ½ cup skim or low fat milk
• 1/3 cup all-purpose flour
• 3 Tbsp sugar, divided
• 1/4 tsp salt, optional
• 1½ cups fresh or frozen blueberries (thawed and drained if frozen)
• ¼ tsp ground cinnamon
• ½ cup sliced bananas
Directions
Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet.* Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
Meanwhile, in a medium bowl combine eggs, milk, flour, 1 Tbsp of the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
While that is baking, combine blueberries with the remaining 2 Tbsp sugar and the cinnamon in a small bowl.
Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.
*To make handle ovenproof, wrap completely with aluminum foil.
Note: For more servings, double all ingredients; bake in 13 x 9 x 2-inch baking pan about 20–25 minutes at 425°F.
Nutritional analysis per serving: Calories 313, Fat 10g, Calories from Fat 28%, Cholesterol 257mg, Fiber 3g, Sodium 336mg, Protein 11g.
Source: Highbush Blueberry Council
The National 5 A Day Program - www.5aday.gov
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