Baked
Blueberry Ginger Pancake Recipe
Ingredients
:
2
large eggs, room temperature
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
How
To Make :
Preheat
oven to 350°. Combine eggs, milk and butter. Whisk the next 5 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.
Test
Kitchen tip :
If
your little ones 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.
Nutrition
Facts :
1
piece: 213 calories, 7g fat (4g saturated fat), 58mg cholesterol, 368mg sodium,
31g carbohydrate (8g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2
starch, 1-1/2 fat.