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Prep time
45 minutes
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Cook time
30 minutes
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Serves
8
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
Ingredients
- Poached Apricots:
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3/4 cup
granulated sugar
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1
vanilla bean, split lengthwise
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12 ounces
apricots (6-8 medium), halved and pitted
- Pancake:
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1 1/2 cups
all-purpose flour
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2 tablespoons
granulated sugar
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1 1/2 teaspoons
baking powder
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1/4 teaspoon
baking soda
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1 teaspoon
kosher salt (Diamond Crystal)
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1 1/4 cups
buttermilk
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2
large eggs
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3 tablespoons
unsalted butter, melted, plus more room temperature for serving
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1 cup
fresh blueberries, plus more for serving
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1 tablespoon
vegetable oil
Directions
- Poached Apricots:
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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.
- Pancake:
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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.
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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.
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Cut pancake into wedges and serve with pats of butter, poached apricots, more blueberries, and a drizzle of poaching syrup.
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