Blueberry Filled Dutch Pancake Recipe

• 1 Tbsp. butter
• 3 x Large eggs
• 1/2 c. skim or possibly lowfat lowfat milk
• 1/3 c. all-purpose flour
• 3 Tbsp. sugar, divided
• 1/4 tsp salt optional
• 1 1/2 c. fresh or possibly frzn blueberries thawed, and liquid removed, if frzn
• 1/4 tsp grnd cinnamon
• 1/2 c. sliced bananas

1. Preheat oven to 450 degrees.
2. Place butter in a 9-inch pie plate or possibly a 9- or possibly 10-inch ovenproof skillet.
3. Heat butter in oven, about 5 min; tilt plate to coat proportionately with butter.
4. Meanwhile, in a medium bowl combine Large eggs, lowfat milk, flour, 1 Tbsp.
5. of the sugar and the salt till smooth.
6. Pour batter into plate; bake for 8 min.
7. Reduce heat to 375 degrees; bake till pancake is golden and sides are puffy, about 8 to 10 min longer.
8. While which is baking, combine blueberries with the remaining 2 Tbsp.
9. sugar and the cinnamon in a small bowl.
10. Remove pancake from oven; scatter bananas over pancake.
11. Spoon blueberries over bananas.
12. Cut into wedges; serve immediately.
13. This recipe yields 2 servings.

butter, eggs, milk, allpurpose, sugar, salt, blueberries, cinnamon, bananas

Taken from cookeatshare.com/recipes/blueberry-filled-dutch-pancake-87956 (may not work)