Blueberry-Filled Dutch Pancake

Preheat oven to 450 degrees F.

Place butter in a 9-inch pie plate or a 9- or 10-inch ovenproof skillet. (To make handle ovenproof, wrap completely with aluminum foil.)

Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.

Meanwhile, in a medium bowl, combine eggs, milk, flour, 1 Tbsp of the sugar, and the salt until smooth. Pour batter into plate; bake for 8 minutes.

Reduce heat to 375 degrees F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.

While that is baking, combine blueberries with the remaining 2 Tbsp sugar and the cinnamon in a small bowl.

Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.