Author Pam - For the Love of Cooking / Original by Martha Stewart
Equipment
10-Inch Cast Iron Skillet
Ingredients
Oven-Baked Blueberry Pancake:
1cupflour
3tbsp + 1 tspwhite sugar, divided
1½tspbaking powder
¼tspsalt
¾cupwhole milk
1largeegg, room temperature
2tbsp unsalted butter, melted, plus an additional 1 tbsp for the hot skillet
½tspvanilla extract
1cupblueberries
For Serving:
Powdered sugar
Maple syrup
Butter
Instructions
Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.
Whisk together the milk, egg, melted butter, and vanilla until well combined.
Add the milk mixture to the flour mixture and stir until just combined.
Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly.
Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the blueberries then sprinkle with the remaining teaspoon of sugar.
Bake for 23-25 minutes. Remove and allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.