Name: Puff Pancake With Blueberry Sauce
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 eggs; 1/2 cup milk; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1/8 teaspoon ground cinnamon; 1/4 cup packed brown sugar; 1 tablespoon cornstarch; 1/4 cup orange juice; 1 cup fresh or frozen blueberries; 1/4 teaspoon vanilla extract

Servings: 4 persons

2 tablespoons butter
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 cup fresh or frozen blueberries
1/4 teaspoon vanilla extract

1
Place butter in a 9-in. pie plate; place in a 425u00b0 oven for 4-5 minutes or until melted.
2
Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown.
3
Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Puff Pancake With Blueberry Sauce

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