Oven-baked Blueberry Buttermilk Pancake
(adapted from Martha Stewart)
Tastes like a stack of light, fluffy pancakes without the pouring and flipping.
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 buttermilk
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus to grease pan
1 cup blueberries (about 5 ounces)
Maple syrup, for serving
•Preheat oven to 375 degrees with rack in upper third. Butter 10 inch cake or pie pan.
•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.
•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 20-25 minutes. Remove from oven; let cool 5 minutes before serving with syrup.
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