PUFF PANCAKE WITH BLUEBERRY SAUCE

Puff Pancake with Blueberry Sauce image

I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It's a definite family favorite. -Mrs. Barbara Mohr, Millington, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

2 tablespoons butter
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon ground cinnamon
BLUEBERRY SAUCE:
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

Steps:

Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted. , 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., 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.

Nutrition Facts : Calories 275 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 111mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.