#2,063: Baked Blueberry Ginger "Pancake"

 

When I was flipping through a recent issues of Taste of Home magazine, I came across this recipe for baked "pancakes."  I think this word "pancake" needs to be use very loosely though because this does not resemble (or taste like) a pancake at all.  I'm kind of surprised they didn't call it a cake.  But in terms of a blueberry "cake" my kids really enjoyed this!  I thought it was a bit dry so the syrup does help give it a little more moisture.  And it definitely tastes better warmed up!  The kids ate this for breakfast for a few days and enjoyed it! 

2 large eggs

1-1/2 cups 2% 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.

Taste of Home Test Kitchen tip

If you aren't fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest.

Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture.