Wednesday, July 11, 2007

Puff Pankcake with Blueberry Sauce

From Taste of Home's Simple & Delicious May/June 2007

2 Tbsp butter
2 eggs
1/2 C milk
1/2 C all-purpose flour
2 Tbsp sugar
1/8 tsp ground cinnamon

Blueberry sauce:
1/4 C packed brown sugar
1 Tbsp cornstarch
1/4 C orange juice
1 C fresh or frozen blueberries
1/4 tsp vanilla extract

Place the butter in a 9" pie plate; bake in a 425 degree oven 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 18-20 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 pancakes.

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