Daybreak Delights: Blueberry Puffed Pancake with Lemon Custard Sauce

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Blueberry Puffed Pancake with Lemon Custard Sauce


3 tbsp Butter

3/4 cup 2% milk

3/4 cup all-purpose flour

3 large eggs

1 Tbsp. granulated sugar

2 cups Driscolls blueberries

2 cups French Vanilla Ice Cream

1 Tbsp. confectioners sugar


Custard Sauce

3/4 c. sugar

2 tsp. cornstarch

1 sm. can evaporated milk

1/2 c. water

2 beaten egg yolks

2 tbsp. lemon juice

1 tsp. lemon zest


Preheat oven to 400 degrees.   Add butter to an oven-proof 12-inch skillet and place in oven.


Add milk, flour, eggs, and granulated sugar to blender. Process until smooth. Pour into heated skillet. Bake until puffed and golden, about 20 minutes.


Top pancake with berries and French Vanilla Ice Cream; dust with confectioners sugar. Drizzle with lemon custard sauce and garnish with fresh mint.


Custard Sauce:

Combine sugar and cornstarch in small saucepan. Gradually stir in evaporated milk, water and egg yolks. Cook over medium-low heat, stirring constantly, until mixture thickens.  Do not boil. Cool slightly. Stir in lemon juice and zest. Serve warm