I once made a sweet brown rice dessert after running out of white rice. Nutmeg and optional raw vanilla sticks can be used as garnish. I hope you like it!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons butter
- 1 cup blueberries
- 3 tablespoons dark brown sugar
- 1 tablespoon fresh squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ½ cup milk
- 2 large eggs
- 6 tablespoons all-purpose flour
- 1 pinch salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
- Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
- Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
- Bake in the preheated oven until puffed and golden, 17 to 20 minutes.
- If you use frozen blueberries, add additional baking time.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 261 mg |
| Sugars | 30 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe and used two 8×8 glass baking dishes. I followed the recipe precisely and then sprinkled a little cinnamon sugar on top before baking. I ended up baking for about 25 minutes and then sprinkled some powdered sugar on top once they were out of the oven. They were good but way too many blueberries-you could barely see or taste the pancake….I would recommend about 1/2 the amount of fruit.
Easy and quick for those busy scheduled mornings. Tasted and looked delicious. My husband doesn’t care for blueberries for I made his with bananas and pecans. Will make it again.