Ingredients
- 2 tablespoons butter, softened
- 6 large eggs
- 1 cup low fat milk
- 2⁄3 cup flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 1 package fresh blueberries (about 1 cup)
- 1⁄4 cup light corn syrup
Instructions
- Preheat oven to 425°F
- In a 13 x 9-inch glass baking dish, evenly spread butter over bottom and sides
- In a blender jar, combine eggs, milk, flour, sugar, salt, and vanilla
- Blend until smooth
- Pour batter into baking dish
- Bake until pancake is golden brown and puffy, 20 to 25 minutes
- Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2 minutes
- Remove from heat
- Remove pancake from oven
- Pour blueberry syrup into the center of the pancake
- Cut into 6 pieces
- Serve immediately