Blueberry Upside Down Pancake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 187.5
- Total Fat: 3.6 g
- Cholesterol: 42.1 mg
- Sodium: 116.3 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 4.1 g
- Protein: 4.7 g
View full nutritional breakdown of Blueberry Upside Down Pancake calories by ingredient
Introduction
Just an oven "fried" pancake topped with yummy blueberries Just an oven "fried" pancake topped with yummy blueberriesNumber of Servings: 6
Ingredients
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1 T butter
1 C whole wheat flour
1/8 C brown sugar
1 tsp. baking powder
1/2 tsp. salt (omit if using salted butter)
1 egg, beaten
1/2 C milk
1/2 tsp. cinnamon, to taste
2 C blueberries
Directions
Preheat oven to 350 degrees.
In 8 inch pie pan, melt butter in oven
Meanwhile, mix together the flour, sugar, and baking powder. Add cinnamon, and milk and stir to combine.
When butter is melted, pour blueberries into the pie plate and spread out.
Then, sprinkle with additional cinnamon (if you so desire). Pour the pancake mix over the blueberries.
Bake at 350 for about 18 minutes until pancake springs back lightly when touched.
If you want, you can try to flip the pancake upside down before serving... otherwise, just cut and serve upside down.
Number of Servings: 6
Recipe submitted by SparkPeople user 2NDCHANCESTACY.
In 8 inch pie pan, melt butter in oven
Meanwhile, mix together the flour, sugar, and baking powder. Add cinnamon, and milk and stir to combine.
When butter is melted, pour blueberries into the pie plate and spread out.
Then, sprinkle with additional cinnamon (if you so desire). Pour the pancake mix over the blueberries.
Bake at 350 for about 18 minutes until pancake springs back lightly when touched.
If you want, you can try to flip the pancake upside down before serving... otherwise, just cut and serve upside down.
Number of Servings: 6
Recipe submitted by SparkPeople user 2NDCHANCESTACY.
Member Ratings For This Recipe
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KOBYLIA
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ARTHURS