Description
Whip up this large, puffy pancake made with blueberry preserves, baked in the oven, and served with whipped mascarpone and mint.
Ingredients
Units
Scale
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/4 cup Bonne Maman Wild Blueberry Preserves
- 1/2 cup mascarpone cheese
- 1 tablespoon powdered sugar
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 425°F.
- In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
- Place butter in a cast-iron skillet and heat in the oven until melted and bubbling.
- Pour the batter into the hot skillet and bake for 20 minutes until puffed and golden.
- In a bowl, mix mascarpone cheese with powdered sugar and a tablespoon of blueberry preserves.
- Serve the pancake with the mascarpone mixture and remaining blueberry preserves. Garnish with mint leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 6