Baked Blueberry Ginger Pancake
Summer is coming to a close. It's sad, but true. My son starts school in just a few weeks, and I'm trying to get a jump on the craziness by nailing down some new easy weekday breakfasts. He loves blueberry pancakes, and when I saw this baked version on the Taste of Home website, I couldn't wait to give it a try.
I made no changes at all to the recipe except to use whole milk. This spring, I moved some family heirloom blueberry bushes from my parent's property to ours. It's been so great to just walk out in the yard and get fresh berries. My husband's blackberry bushes are going into overload, and I'm thinking a version of this with blackberries would be outstanding too.
This was great the day of, and also reheated very well. They'll be just fine even without the syrup on days that he's really in a rush, but definitely enjoy them with real maple syrup if you can. Thanks so much to Erin W. for sharing her awesome recipe!
On Tuesdays, I like to share what my fellow Taste of Home Volunteer Field Editors are making. This week Angela made Mini Broccoli Quiche Cups, another great back to school freezer meal! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here.
I made no changes at all to the recipe except to use whole milk. This spring, I moved some family heirloom blueberry bushes from my parent's property to ours. It's been so great to just walk out in the yard and get fresh berries. My husband's blackberry bushes are going into overload, and I'm thinking a version of this with blackberries would be outstanding too.
This was great the day of, and also reheated very well. They'll be just fine even without the syrup on days that he's really in a rush, but definitely enjoy them with real maple syrup if you can. Thanks so much to Erin W. for sharing her awesome recipe!
On Tuesdays, I like to share what my fellow Taste of Home Volunteer Field Editors are making. This week Angela made Mini Broccoli Quiche Cups, another great back to school freezer meal! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor? Check out the requirements and apply here.
Baked Blueberry Ginger Pancake
Ingredients
2 large eggs
1 1/2 cups 2% milk - used whole milk
1/4 cup butter, melted
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Maple syrup
Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next five ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup. Yield: 9 servings.
Source: https://www.tasteofhome.com/recipes/baked-blueberry-ginger-pancake-
2 large eggs
1 1/2 cups 2% milk - used whole milk
1/4 cup butter, melted
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Maple syrup
Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next five ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup. Yield: 9 servings.
Source: https://www.tasteofhome.com/recipes/baked-blueberry-ginger-pancake-
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