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 - UPTOWN MINNEAPOLIS
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
Shop Ingredients
Makes 6 servings
Minnesota Creamery Salted Butter, 1 Pound
$5.09$5.09/lb
Pam Original Cooking Spray, 6 Ounce
$4.99$0.83/oz
Eggland's Best Organic Large Brown Eggs, 12 Each
$7.19$0.60 each
Not Available
Gold Medal All-Purpose Flour, 5 Pound
$5.69$1.14/lb
L&B Classic Skim Fat Free Milk, 0.5 Gallon
$2.55$5.10/gal
L&B Organic Pure Vanilla Extract, 2 Ounce
$8.19$4.10/oz
Crystal Granulated Sugar, 4 Pound
$4.39$1.10/lb
L&B Ground Nutmeg, 2.1 Ounce
$8.79$4.19/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.99$0.28/oz
Driscoll's Blueberries, 1 Pint
$6.19$6.19/pt
Fancy Large Lemons, 0.5 Pound
$1.60 avg/ea$3.19/lb
Our Family Powdered Sugar, 2 Pound
$3.47$1.74/lb
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.