This weekend - I made blueberry pancakes with a twist. Instead of the traditional way , I made a baked pancake - Who knew that existed ?
On my last trip to the grocery store, I found some good blueberries - a massive surprise this time of year. I orginally planned to make a blueberry crumble - then I saw this cinnamon roll baked pancake on big red kitchen and I could not pass it up the chance to try it with blueberries. I saved my crumble recipe of another day and got to baking.
It was very easy and it beats standing over the pancake griddle and endless pancake flips. Combine you ingredients, pop into a baking dish and let your oven do the the rest. Personally , I think this is going to be my preferred way of making pancakes.
Recipe Notes: I chose to mash the blueberries before adding it to my batter. However, you can add in whole blueberrie, just make sure to coat the blueberrries with flour before adding it to the batter - this will prevent your blueberries from sinking to the bottom of the pan. This is best served right out of the oven, but if you have some leftovers, reheat at 15 second interval until it is heated through, if not, there is a chance it will become rubbery. About the lemons - that was a personal preference, because I wanted something to cut through the sweetness of the blueberries and give it that tart flavor - you can leave out the lemon juice and just use lemon zest (or you can pass on both the juice and the zest - it will not change how amazing this pancake is).
What you need:
- 1 cup flour
- 2 Tablespoon butter
- 3/4 cup milk
- 1 Tablespoon sugar
- 2 Teaspoon baking powder
- 1/4 Teaspoon Salt
- Half Lemon
- 1 to 2 cup of blueberries
Preheat oven to 350 F
Grease a baking pan and set aside. Use a masher to mash blueberries and set aside.
Sift flour, baking powder, and salt into a mixing bowl. Add butter, sugar, milk, egg, zest from half a lemon and 1 tablespoons of lemon juice. Mix together till ingredients are combined. and mix together.
Pour half the pancake batter into greased pan, layer mashed blueberries on top, add another layer of batter on top, then top with blueberries. Alternate batter and blueberries until mixture is used up.
Use a fork to mix it lightly to get a marble effect.
Bake for 15 to 20 minutes. Take out of oven and let it cook for a few minutes. Serve with scrambled eggs, syrup, whipped butter or whipped cream.
Serves 3 to 4 / 45 minutes