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
Ha! What a brilliant solution to the short order dilemma!! This sounds and looks delicious… Come on Berries!: )
I have a similar solution (recipe; ) for oven-baked French Toast that we use for Christmas Brunch: 1/2 loaf of any densely textured – like Belgian, or Italian – day-old bread (then you can use the rest for Bread Pudding or stuffing your Christmas bird; ) 4 eggs, 1c milk, 1tsp vanilla, 1tbsp sugar and cinnamon for garnish.
On The Night Before: lay bread slices out in a single layer in large dish (a lasagne dish works well) Beat all (except cinnamon) together and pour evenly over bread. Cover well with plastic wrap and allow to soak in the fridge overnight.
Next Morning: Preheat oven to 400*F and, while it’s heating, lay pre-soaked bread out on a parchment-covered sheet pan. Bake for 12 minutes, remove from oven, flip over and sprinkle cooked side with cinnamon. Return to oven for another 10 minutes. Dress with syrup, a sprinkle of berries, a dusting of icing sugar… But, best if served IMMEDIATELY on pre warmed plates for THE fluffiest French Toast ever: )
(Recipe from The All-Canadian Cook Book.)
Hi Deb, your French toast recipe sounds a lot like mine for Baked French Toast. I love it with peaches or berries on it!
You’re right, they’re VERY similar. Only thing different really is that yours is baked in the soaking (lasagne; ) dish like a Bread Pudding [which I also love, btw], where mine remain as “individuals”, LOL: ) but equally delicious in either form, n’est pas? Have a great day C!