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Pantry

Delicious vegetarian dish

Contrary to common belief, vegetarian food is not bland and boring. Try this vegetarian dish, which is perfect for the Lenten season. Read more

Perfectly grilled chicken

Tired of the usual chicken dishes? Here's a different grilled chicken recipe that's easy to prepare. Read more

A Chinese stir-fried beef dish

A Chinese beef recipe that's great with hot, steamed rice or fried rice. Read more

Versatile tuna bihod

You grill the tuna panga (jaw), turn tuna chunks into sinigang and make kinilaw with really fresh tuna. Now whip up Ginisang Bihod ng Tuna with tuna roe. Read more

Classic puto and cuchinta

Delicious puto and cuchinta for Noche Buena, anyone? Let Chef Jessie Sincioco show you how to make her best-selling kakanins. Read more

Pasta Mediterraneo

Looking for a pasta dish that's both delicious and easy to prepare when relatives and friends suddenly come a-visiting this Christmas?" Read more

Crispy tawilis with a kick

Always seasoning your tawilis with just salt and pepper? Why not marinate it in tuba and coat it with batter before frying? The recipe of former Malacaņang executive chef Babes Austria on Pantry. Read more

Pinikpikan style heirloom rice dish

How can you maximize heirloom rice once you've gotten hold of some? Turn it into a delectable chicken rice a la chicken tinola, as Chef Roland Laudico did recently using Jordan Farms heirloom heritage rice. It's called pinikpikan chicken rice, and the recipe is in Pantry. Read more

Creamy pasta dish

Pasta is not just a delicious, tummy-filling dish; it's aloso a convenient and easy-to-prepare one-dish meal. So how about a creamy seafood puttanesca? Read more

A crunchy treat

If you think pinipig is only great in kakanins and other native desserts, think again. It can make great cookies, too. Read more

A rich and cheesy flan

Love cheesecake and leche flan? Why not put them together in an ultimate dessert? Find the recipe for sentro 1771's Keso Flan in Pantry. Read more

View all Pantry stories.


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November 10, 2011

Blueberry pancake: Simply sweet and easy


For a quick twist on blueberry flapjacks, why not try a Blueberry-Filled Dutch Pancake? This family-sized pancake is quick and easy to mix in the blender, and bakes in the oven.

The Dutch pancake puffs as it bakes and quickly settles down as it cools to be filled with big luscious blueberries that are gently poached in syrup.

Fresh and frozen blueberries are a great way to start the day. Not only do blueberries add fun to breakfast, a whole cup has just 80 calories and provides fiber, vitamin C, manganese and substances that have antioxidant properties.

BLUEBERRY-FILLED DUTCH PANCAKE

Blueberry-Filled Dutch Pancake

Ingredients

2 tablespoons butter, softened

6 large eggs

1 cup low-fat milk

2/3 cup flour

1/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 cup blueberries

1/4 cup light corn syrup or pure maple syrup

Procedure

Preheat oven to 425°F. In a 13 x 9-inch pan, evenly spread butter over bottom and sides. In a blender, blend eggs, milk, flour, sugar, salt and vanilla until smooth. Pour batter into baking dish; bake until pancake is golden brown and puffy, 20 to 25 minutes. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about two minutes; remove from heat. Remove pancake from oven; pour blueberry syrup into center of the pancake; cut into six pieces. Serve immediately.

Go to www.littlebluedynamos.com and you'll find loads of recipes and ideas for adding blueberries to breakfast and much more.

—North American Precis Syndicate, Inc.



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