Puff Pancake


prep 0:10       total 0:40


6 servings



2/3 cup all-purpose flour
2/3 cup milk
2 eggs
1 can (1-1/3 lb.) blueberry pie filling
1 nectarine, pitted and sliced


Generously grease the bottom and sides of a 9-inch pie pan; set aside.* In a small mixing bowl combine flour, milk and eggs; beat well. Pour into the prepared pan. Bake in a 425°F oven for 25 to 30 minutes or until puffed and golden.

Meanwhile, in a medium saucepan heat pie filling until warm. Spoon onto center of puffed pancake. Top with nectarine slices. To serve, cut pancake into wedges with a table knife. If desired, garnish with peppermint leaves.

Author's Comments

* Do not use non-stick spray coating!

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