Fresh Blueberry Alpine Pancake
A giant no-flip pancake is so much easier to prepare than many smaller ones.
Recipe source: Chilean Fresh Fruit Association
Recipe source: Chilean Fresh Fruit Association
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Fresh Blueberry Alpine Pancake
0
Servings6
Cook Time20 Minutes
Ingredients
1 tablespoon butter
Cooking spray
1 large whole egg
1 large egg white
½ cup all-purpose flour
½ cup skim milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup fresh blueberries
½ fresh lemon
¼ cup confectioners' sugar
Directions
- Position rack in lower third of oven and preheat to 425ºF for 10 minutes.
- Add butter and a 5 second spray of cooking spray to a 9-inch or 10-inch pie pan or iron skillet; place in oven to melt butter.
- In a large bowl, whisk together whole egg and egg white. Then, whisk in flour, milk, vanilla, sugar, nutmeg and salt. Stir in blueberries.
- Pour batter into preheated pan and return to oven; bake for 15-20 minutes, until edges are puffed and golden brown.
- Remove from oven; squeeze juice from half fresh lemon over entire surface of pancake and sift confectioner's sugar over all. Cut into wedges and serve hot.
TIP: Top with whipped cream and serve as a dessert.
0 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Position rack in lower third of oven and preheat to 425ºF for 10 minutes.
- Add butter and a 5 second spray of cooking spray to a 9-inch or 10-inch pie pan or iron skillet; place in oven to melt butter.
- In a large bowl, whisk together whole egg and egg white. Then, whisk in flour, milk, vanilla, sugar, nutmeg and salt. Stir in blueberries.
- Pour batter into preheated pan and return to oven; bake for 15-20 minutes, until edges are puffed and golden brown.
- Remove from oven; squeeze juice from half fresh lemon over entire surface of pancake and sift confectioner's sugar over all. Cut into wedges and serve hot.
TIP: Top with whipped cream and serve as a dessert.