When I saw the photo of this pancake in Martha Stewart Living, I had to have it!! My daughter felt the same way. When I pulled it out of the oven, she said that it looked just like the picture in the magazine! What a complement- although the biggest complement was that she said she loved it so much she wanted it for her birthday breakfast (in November…)!! 🙂 This recipe was adapted from Martha Stewart Living; I used low-fat buttermilk and baking soda as a substitute for whole milk. So pretty & tasty! So much easier than flipping pancakes too. Yay for blueberry season! 🙂
A perfect addition to Fiesta Friday #19 at the Novice Gardener this week (especially since I will make it there for for breakfast today!).
- 1 cup all-purpose flour
- 3 tablespoons plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup buttermilk
- 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
- pure maple syrup, for serving
- 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, baking soda and salt in a bowl. Whisk together buttermilk, 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 20 minutes (on convection) to 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.
One Year Ago: