Blueberry Pancake - Oven-Baked

By MJH

This pancake is also delicious without the berries, which can be served alongside instead.

Ingredients

• 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

Details

Preparation time 10mins
Cooking time 40mins
Adapted from marthastewart.com

Preparation

Step 1

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.