This delicious oven pancake can be made with fresh or frozen berries and enjoyed anytime of the day. As my husband says it’s a great excuse to enjoy pure maple syrup!
Blueberry Dutch Baby
2 tsp butter
1 cup milk
¾ cup flour
½ cup egg substitute or eggs to measure 1/3 cup
1 Tbsp coconut oil
1/8 tp cinnamon
1 cup of fresh or frozen blueberries (optional – I baked my plain)
Preheat your oven to 450 degrees. Place butter in a 9 inch oven proof skillet or glass pie plate. Place in oven and heat until the butter melts.
Meanwhile combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until smooth, about one minute.
Remove skillet from the oven and swirl so that the butter covers the bottom and sides of the skillet. Pour in milk mixture and sprinkle evenly with blueberries. Bake until the pancake is puffed and lightly browned, about 25 to 30 minutes. Dust with confectioners’ sugar. Cut into wedges and serve at once. Makes about 4 servings. Delicious with a little yogurt as well. I enjoyed mine with a little of my Blueberry Lemon Sauce!