Stowe Blueberry Oven Puffed Pancake Recipes

Steps:

• In a preheated 425 degree oven heat butter in a heavy 10" skillet until bubbly (be careful not to burn).
• Beat the eggs in a bowl with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended.
• Beat in remaining 1 3/4 cups milk.
• Pour into hot prepared skillet; bake in 425 degree oven about 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center coes out clean and pancake is browned and puffed. Cut in wedges. Serve with a bit of warm maple syrup.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
• Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
• Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
• Bake in the preheated oven until puffed and golden, 17 to 20 minutes.

Steps:

• Mix the flour, sugar, baking powder, and salt together in a large bowl.
• Preheat oven to 190°C (375°F).
• In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
• In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
• Bake for 25 minutes.
• Serve with icing sugar, blueberry jam, and whipped cream.
• Enjoy!

Steps:

• Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
• Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
• Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.