Recipe
Blueberry High-Rise Oven Pancakes with Fresh Blueberry Maple Compote
Prudence Sloane
January 28th is National Blueberry Pancake Day. This incredible pancake has been called a German Pancake, Dutch Pancake and even a Swedish Pancake. It’s super easy to make and feeds 2-4 depending upon your appetite. Four 10” pie plates can fit in the average oven at one time or double the recipe for a 9 x13 Pyrex pan or triple the recipe for a 11 x15 “ Pyrex pan. The higher the sides of the pan, the higher the sides of the pancake will rise. The batter can be made a day ahead and held in the refrigerator.
In mid winter Driscolls Blueberries are harvested on family farms in Chile and can be found in most supermarkets.
3 eggs
½ cup milk (can be 1%)
½ teaspoon vanilla
1/2 teaspoon salt
2 tablespoon butter
½ cup all purpose flour (2.5 ounces)
1/2 cup Driscolls fresh blueberries
1 tablespoon powdered sugar
9 to 10 “ oven proof, skillet, pie plate or cake pan.
Preheat the oven to 450.
Melt 1 tablespoon of the butter. Process the eggs, milk, salt, vanilla and the melted butter in a blender or 5 seconds . Add the flour and process for an additional 5 seconds or until well incorporated.
Place the oven proof pan with the remaining tablespoon of butter in the middle of the oven for 5 minutes to get hot. When the butter melts and the foam subsides, pour the batter into the hot pan. Sprinkle the fresh blueberries on top.
Bake for 15 minutes at 450 degrees. Lower the heat to 350 and continue baking for 5-10 minutes or until the sides of the pancake are puffed up nicely browned and crisp around the edges. Do not open the oven door during baking. Sprinkle with powdered and serve with the Fresh Blueberry and Maple Compote.
Copyright ©2011 by Prudence Sloane. All Rights Reserved.
Fresh Blueberry Maple Compote
Prudence Sloane
Yield: 3/4 cup sauce (can be easily multiplied)
1 cup Driscolls fresh blueberries
½ tablespoon maple syrup to taste
2 tablespoons water
pinch salt
½ teaspoon fresh lemon juice
In a medium saucepan over medium heat simmer ½ of the blueberries (1/2 cup) with the maple syrup and water for 5-8 minutes or until the blueberries pop and get saucy. Add the remaining blueberries and lemon juice. Simmer for 15 seconds or until hot. Add additional water if too thick. Serve warm.
Copyright ©2011 by Prudence Sloane. All Rights Reserved.
