Hot Recipes in Cool Dishes by Tara, p. 57
2 tablespoons butter or margarine
5 eggs
1 cup all purpose flour
1 cup milk
2 teaspoons vanilla extract
3 tablespoons sugar
½ teaspoon salt
1 teaspoon baking powder
1 cup fresh blueberries
Preheat oven to 425 degrees F. Place butter in a 2.5
quart baking dish (round is best) and microwave for 15-20 seconds, just until
melted. Shake dish from side to side to coat bottom and sides with the melted
butter.
Whisk eggs until very frothy and then whisk in
remaining ingredients, except blueberries, until very well combined and free of
lumps.
Pour the batter into the buttered baking dish and top with blueberries.
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| This is not a good recipe for people with trypophobia. |
Bake for 20-25 minutes or until fluffy and well browned around the edges.
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| I had to bake mine a while longer than the recipe intended, but it got where it needed to be eventually. |
A toothpick inserted into the center should come out mostly
clean. Serve immediately with powdered sugar, maple syrup, or both.
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| I mean, or whipped cream. Always whipped cream. |
My Rating: 4/5 "They're not kidding; this is a wonderfully thick pancake. It's also nice because there's not a ton of sugar in it and most of the sweetness comes from the blueberries. The texture is really eggy and neat. Good stuff!"
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