Custardy Blueberry Oven Pancake
Serving Size / Yield
- 2 Tbs. butter or margarine
- 3 eggs
- 2 C. milk, divided
- 3/4 C. flour
- 1 Tbs. sugar
- 1/2 tsp. salt
- 1 pt. blueberries, sweetened to taste
- 1/4 tsp cinnamon, or to taste
In a preheated 425 degree oven, heat butter in a heavy 10-inch skillet until bubbly (be careful not to burn). In a bowl, beat the eggs with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended. Beat in remaining 1-3/4 cups milk. Pour into hot prepared skillet; bake in a 425 degree oven for about 20 minutes.
Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean and pancake is browned and puffed. Cut in wedges. Makes 4 main-dish servings, 6 to 8 dessert servings.