Wednesday, June 17, 2009

Upside-Down Pancake

When blueberries are around blueberry pancakes are a must. Thus, when I saw this recipe for blueberry upside down pancakes, I had to try it.

Doesn't it look tasty? It was so easy to make, and so lovely colored. These pancakes are delicious and dont' even need syrup either!

Upside-down Pancakes - Modified from Recipezaar

1-2 T butter
1 C whole wheat flour
1/8 C brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1/2 C milk
1/4 - 1/2 tsp. cinnamon, to taste
1-2 C fruit* (blueberries!)

Preheat oven to 350. In an 8-inch pie plate, melt butter in oven.

Meanwhile, mix together the flour, sugar, baking powder and salt. Add cinnamon, and milk and stir to combine.

When butter is melted, pour fruit into the pie plate and spread out.

Then, sprinkle with additional cinnamon (if cinnamon goes well with your fruit choice). Pour the pancake mix over the fruit.

Bake at 350 for about 18 minutes until pancake springs back lightly when touched.

If you want, you can try to flip the pancake upside down before serving... otherwise, just cut and serve upside down.

*Any fruit will do... canned and frozen should be drained and thawed.


  1. interesting, i've never made an oven pancake, might have to try that sometime :) thanks for sharing. Also, since hubby can't do strawberries, try peach shortcake. i actually prefer this to strawberry shortcake anyway. Add a little almond extract to your shortcake batter, it pairs nicely with the peaches.

  2. This looks delish! I'm trying to make it but am wondering if you really mean one full cup of baking powder????

  3. thanks for the catch... it's 1 tsp! My error.

  4. For the egg, do you mean lightly beaten (you wrote "scrambled")?

  5. yes, lightly beaten :) Thanks for the catch.


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