Everyone loves blueberry pancakes, and this is the time of year when blueberries are readily available, so maybe your family is asking for their favorite pancakes right about now. Which is why you run into a supply and demand problem, standing over a hot griddle flipping one after the other. Usually the one who is doing the “flipping” is the last one to get to eat, and hopefully there will still be one or two hot ones left for when the cook gets to have theirs.
I’ve been in that situation, and even though I preheat the oven and put some of the pancakes in there to keep warm, when I get to sit down to eat they are never quite the same as getting some hot off the griddle. This recipe for an oven-baked blueberry pancake is meant to take the pressure off since you just mix and pour the batter, then pop it into the oven. It has all the tender texture of old-fashioned flapjacks, but it slices into wedges so everyone can eat together–and you don’t end up feeling like a short order cook.
In the unlikely event that there is some left over, it does reheat well in the microwave for a special breakfast treat before starting your weekday morning, or have it for lunch with some additional fruit.
OVEN BAKED BLUEBERRY PANCAKE
Yield: Serves 4
- 1 cup all purpose or whole wheat flour
- 3 Tablespoons plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 2 Tablespoons butter melted, plus 1 Tablespoon for the pan
- 1 cup blueberries
- confectioners’ sugar for serving
- maple syrup for serving
1. Preheat oven to 375*F with rack in upper third. Place a 10-inch cast-iron skillet ( or other nonstick ovenproof pan) in oven.
2. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
3. Remove skillet from oven and add 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with a spatula.
Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
4. Bake until golden brown and cooked through, about 25 minutes. Remove from oven, let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.
SOURCE: Martha Stewart Living