GIANT CAST IRON BLUEBERRY PANCAKE
Forget making a million small pancakes. Make one giant one in a cast iron skillet! This one is packed with fresh blueberries and lemon! A super-easy summer breakfast!
Provided by Nick
Categories Breakfast
Time 40m
Yield Serves 6.
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F. Place a cast iron skillet in the oven to preheat with the oven. You should use at least a 10-inch skillet or a 12-inch skillet will make a thinner pancake.
- In a medium-large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, buttermilk, and syrup.
- Stir the wet ingredients into the dry ingredients and mix until just combined and no dry flour is showing.
- Pour in 2 tablespoons of melted butter along with most of the blueberries (save a few for dotting on top) and the lemon zest.
- Remove cast iron skillet from the oven (careful it's hot) and place on stove over medium heat. Add 2 tablespoons of butter and melt. When butter is melted and bubbling, pour in pancake mixture. If you reserved a few blueberries, distribute them over the surface of the pancake.
- Cook pancake for a minute on the stovetop and then transfer back to the oven. Bake pancake for 18-20 minutes until it is set in the center and the edges are starting to brown. If you use a larger 12-inch skillet, baking time will be closer to 12-15 minutes.
- Remove pancake and let cool for a few minutes. Then carefully flip the pancake out onto a plate. Slice the pancake and serve with butter and syrup!
Nutrition Facts : ServingSize 1 Wedge, Calories 209, Carbohydrate 37g, Protein 7g, Fat 4g
OVEN-BAKED BLUEBERRY PANCAKE
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- 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.
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