Upside-Down Blueberry Pancake
The upside-down blueberry pancake is a twist on the traditional pancake where the blueberries are placed at the bottom of the pan and the batter is poured over them. When flipped, the blueberries create a deliciously caramelized topping.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Upside-Down Blueberry Pancake
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Melt 2 tablespoons of butter and pour it into a 9-inch round baking dish.
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Sprinkle blueberries evenly over the melted butter in the baking dish.
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In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and mix until just combined.
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Pour the batter over the blueberries in the baking dish.
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Bake for 20-25 minutes, or until the pancake is golden brown and cooked through.
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Remove from the oven and let it rest for 5 minutes.
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Carefully invert the pancake onto a serving plate.
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Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 47g16%
- Sugars 18g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.