Baked Blueberry Ginger Pancake

My kids love pancakes, so I came up with this time-saving baked version. —Erin Wright, Wallace, KS

Takes: 30 min. • Makes: 9 servings 2 large eggs

1¹ ₂ cups 2% milk

¹₄ cup butter, melted

2 cups all-purpose flour 2 Tbsp. sugar

3 tsp. baking powder

1¹ ₂ tsp. ground ginger

¹ ₂ tsp. salt

2 cups fresh or frozen unsweetened blueberries Maple syrup

1. 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.

2. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

Per serving: 213 cal., 7g fat (4g sat. fat), 58mg chol., 368mg sod., 31g carb.

(8g sugars, 2g fiber), 6g pro.

Diabetic Exchanges: 2 starch, 1¹₂ fat.

Test Kitchen tips:

• If your little ones aren’t fans of ginger, feel free to scale it back or substitute something else, like ground cinnamon or grated lemon zest.

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