The classic is a German apple pancake but we wanted to make a blueberry version. After a couple tries, we had it down. The trick was to use individually frozen blueberries, add them frozen, and don’t stir.
This is a very simple and very good recipe. You can use a pannekoeken mix or make the batter from scratch.
This is traditionally a breakfast dish but is sweet enough that it can be used as a dessert. Commonly, it is served with maple syrup and whipped cream. This is sweet enough that we didn’t use syrup. Lemon Cloud Whipped Cream is a delightful addition.
What you’ll need
1 1/2 cups individually frozen blueberries
4 tablespoons butter cut into chunks
1/4 cup brown sugar
1/2 teaspoon cinnamon, preferably Saigon cinnamon (optional)
For the batter, mix 3/4 cup mix with 3/4 cup milk and three eggs or use a three egg pannekoeken recipe.
Preheat the oven to 425 degrees.
- Spread the butter pieces, cinnamon, and sugar in the baking pan. Place the pan in the oven until the butter is melted and hot.
- Take the pan from the oven and stir to mix the ingredients. Spread the syrupy mixture across the bottom of the pan. Spread the frozen blueberries across the pan but don’t stir.
- Pour the batter over the blueberries. Do not stir. Place the pan back in the oven and bake for 16 minutes or until done. Serve hot or cold.
This can be served from the pan; however, we preferred to serve it from a cutting board. To do so, use a silicone spatula to loosen the edges of the hot pancake from the pan. Place a cutting board over the pan and holding the pan and cutting board together, invert them. Lift the pan and cutting board about ten inches above the counter and drop it sharply. The pancake will snap out of the pan onto the cutting board. This only works while the pancake is steaming hot. If it starts to cool, the sugars will cling stubbornly to the pan.