Stowe Blueberry Oven Puffed Pancake Recipe

Name: Stowe Blueberry Oven Puffed Pancake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Butter; 3 large eggs; 1 cup milk; 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1 1/2 cups fresh or frozen blueberries; Cinnamon

Indulge in the fluffy perfection of our Stowe Blueberry Oven Puffed Pancake! This Vermont-inspired recipe creates a magical custard-like center with crisp, popover-like edges, all bursting with the sweet-tart flavor of fresh or frozen blueberries. Imagine a delightful brunch or a stunning dessert – this pancake is incredibly versatile. Originally discovered in a Stowe church recipe book, this family favorite is guaranteed to be a hit at your next gathering. Serve warm with a scoop of vanilla ice cream for the ultimate treat!

Prep Time 10 mins

Cook Time 45 mins

Calories 322.7 kcal

Protein 23g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stowe Blueberry Oven Puffed Pancake

Butter
3 large eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups fresh or frozen blueberries
Cinnamon

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How to Make Stowe Blueberry Oven Puffed Pancake

Preheat oven to 400°F (200°C). Grease a 10-inch cast iron skillet or oven-safe skillet with butter.
In a large bowl, whisk together the eggs, milk, flour, sugar, baking powder, salt, and melted butter until just combined. Do not overmix.
Gently fold in the blueberries.
Pour the batter into the prepared skillet.
Bake for 40-45 minutes, or until the pancake is puffed and golden brown.
Let cool slightly before serving. Enjoy warm, optionally topped with a scoop of vanilla ice cream or whipped cream.