Traditional Bismarck Pancake
Ready in about 40 minutes | Servings 4. Per serving: 399 Calories; 19.8g Fat; 42.3g Carbs; 13.1g Protein; 17.5g Sugars.
🍳 Cook: 30 min
Nutrition
399
Calories
13.1g
Protein
42.3g
Carbs
19.8g
Fat
Ingredients
| 5 | Eggs | |
| 1 cup | 240 ml | Canned blueberries with syrup |
| 1 1/4 cups | 300 ml | Milk |
| 1/2 teaspoon | 2.5 ml | Cinnamon powder |
| 1 cup | 240 ml | All-purpose flour |
| 1/2 teaspoon | 2.5 ml | Vanilla extract |
| 1/4 teaspoon | 1.3 ml | Kosher salt |
| 4 tablespoons | 60 ml | Butter, melted |
Instructions
Place 1 cup of water and a metal trivet in your Instant Pot. Line the bottom of a springform pan with parchment paper; grease the bottom and sides of the pan with melted butter. Mix the eggs, milk, flour, salt, cinnamon, and vanilla until everything is well combined. Now, spoon the batter into the prepared pan. Lower the pan onto the trivet. Secure the lid. Choose the "Manual" mode and cook for 30 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve garnished with fresh blueberries and enjoy!