Oven-Baked Blueberry Pancake
Happy Monday everyone! I’m really excited to have two working days this week, and then a week and a half weeks off, that’s right! I have been gorging on (ehm, I mean, enjoying) all kind of fruits this summer … and I mean, literally! I have been eating them in yogurt, snacking them by handful as I walk by my kitchen (which is probably every 10 seconds during the weekend), and eating them at work. Those juicy nectarines get a little tricky sometime though with its juice running down my fingers, and the sweet cherries with its gorgeous dark red stain. Eating them literally requires me so much extra work (like stuffing extra paper towel in my purse, and to remember that I don’t wear any light colored blouses so the stain doesn’t look too be obvious!), that the best place to eat them in literally in my kitchen, hovering over my sink, with a kitchen towel nearby. Summer fruits remind me how much I truly love fruits.
While my daughter isn’t necessarily in love with them right now, I try to convince myself that it is just a stage, and I keep on buying fruits and eating them in front of her, with a hope that one of these days, she’ll join me in enjoying the purest treat of the summer. My son, on the other hand, is a little fruit eating machine right now. He’ll steadily munch on blueberries and strawberries to my heart’s delight. I finally had enough strain to save some and turn them into this super-easy peasy blueberry pancake. What’s special about this pancake though? It is oven baked, so I just prepare the batter, throw them into the oven, and that’s it! No more standing over the kitchen for me while my kids are whining to get their breakfast first, and my hubby trying to calm them down with a handful of cereals or yogurt. I first made them a couple of months ago, and we gobbled it up so quickly that I didn’t take a picture to share with you until probably the fourth time I made it. Nowadays, I had to force myself to stop enough blueberries that I can have this for breakfast. Give this one a try and let me know.
Oven-Baked Blueberry Pancake
Yield: Yield: 4
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
1 cup blueberries (about 5 ounces)
Confectioners' sugar, for serving
Maple syrup, for serving
Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. 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.
Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
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 - June 2014