Blueberry-Filled Dutch Pancake

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Portions: 6
Amount per serving
Daily Value %*
Total Fat10g15%
Total Carbohydrates37g12%


  • 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


  1. Preheat oven to 425°F
  2. In a 13 x 9-inch glass baking dish, evenly spread butter over bottom and sides
  3. In a blender jar, combine eggs, milk, flour, sugar, salt, and vanilla
  4. Blend until smooth
  5. Pour batter into baking dish
  6. Bake until pancake is golden brown and puffy, 20 to 25 minutes
  7. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2 minutes
  8. Remove from heat
  9. Remove pancake from oven
  10. Pour blueberry syrup into the center of the pancake
  11. Cut into 6 pieces
  12. Serve immediately

About This Recipe

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