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Blueberry-Filled Dutch Pancakes Recipe

Blueberry-Filled Dutch Pancakes Recipe



1 Tbsp
Clarified Butter
Eggs (6 Tbsp Whole Egg Powder + 1/2 Cup Water)
1/2 C
Dehydrated Fat-Free Milk
1/3 C
All-Purpose Flour
3 Tbsp
Sugar, Divided
1/4 tsp
Salt (optional)
1 1/2 C
Freeze Dried Blueberries
1/4 tsp
Ground Cinnamon
1/2 C
Freeze Dried Banana Slices


1. Preheat oven 450°F. Place clarified butter in 9" pie plate or 9"-10" oven-proof skillet in oven for about 5 minutes then cook butter evenly.

2. Combine eggs, milk, flour, 1 tablespoon sugar, and salt in medium bowl until smooth.

3. Pour batter onto plate; Bake for 8 minutes.

4. Reduce heat 375°F; Bake until pancake is golden brown and sides are puffy (approximately 8-10 minutes longer).

5. Combine blueberries, 2 tablespoon sugar, and cinnamon in small bowl while pancake cooks.

6. Remove pancake from oven; Scatter bananas over pancake and spoon blueberries over bananas. Cut into wedges and serve immediately.

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