Blueberry-Filled Dutch Pancake
  • 1 tablespoon butter
  • 3 eggs
  • 1/2 cup skim or lowfat milk
  • 1/3 cup all-purpose flour
  • 3 tablespoons sugar, divided
  • 1/4 teaspoon salt, optional
  • 1-1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup sliced bananas


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 tablespoon 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 tablespoons 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 425F.

Yield: 2 to 3 portions

Per serving: 285 calories, 10 g protein, 42 g carbohydrate, 9 g fat, 128 mg sodium