Serves a Crowd

No Flip Blueberry Pancake with Poached Apricots

September  1, 2019
Photo by Riley Wofford
Author Notes

Pancakes for a crowd - no flipping required! This buttermilk-based batch is studded with fresh blueberries and served with vanilla bean-poached apricots. —Riley Wofford

  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 8
Ingredients
  • Poached Apricots:
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split lengthwise
  • 12 ounces apricots (6-8 medium), halved and pitted
  • Pancake:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt (Diamond Crystal)
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted, plus more room temperature for serving
  • 1 cup fresh blueberries, plus more for serving
  • 1 tablespoon vegetable oil
In This Recipe
Directions
  1. Poached Apricots:
  2. Place sugar and 2 cups water in a medium saucepan over medium-high heat. Scrape in vanilla bean seeds and add whole pod to pan. Bring to a gentle boil, stirring until sugar dissolves. Add apricots and cook until just tender and skin begins to pull away from fruit, about 2 minutes. Using a slotted spoon, lift apricots from syrup; transfer to a plate. Return syrup to a boil and cook until thickened slightly, 8 to 10 minutes. When apricots are cool enough to handle, peel away skins.
  1. Pancake:
  2. Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, and 2 tablespoons melted butter. Add to dry ingredients and stir until just combined with a few small lumps remaining. Stir in blueberries.
  3. Heat oil and remaining 1 tablespoon butter in a medium (10-inch) nonstick skillet over medium-high. Add batter to pan; spread to edges. Cook until set around the edges but still wet in the center, about 6 minutes. Transfer to oven and bake until puffed and set, 10 to 12 minutes.
  4. Cut pancake into wedges and serve with pats of butter, poached apricots, more blueberries, and a drizzle of poaching syrup.

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