What are your plans for the Fourth of July? Cooking out? Spending the day at the pool? Enjoying a lazy morning with your family? Running in the largest 10K in the world in the wee morning hours? That's what I'll be doing! After a 3 year break for pregnancies and baby-raising, I'm back at it, and I'll be running in my 13th Peachtree Road Race. I'm nervous and excited, and I'm really looking forward to it. I always identified myself as a runner, and since having kids, it's kind of fallen by the wayside. I'm so happy to have picked it back up, and I'm really looking forward to the race on Friday.
However, if you're NOT a nut who's getting up way too early to run 6 miles with 55,000 other sweaty people, then might I suggest enjoying a big blueberry pancake? My kids LOVE pancakes, but to be honest, I find making them to be a bit tedious. Standing over the hot griddle, pouring the batter just so, flipping, repeat. By the time I finish making them all, everyone's done eating and are ready to move on to the next activity.
But this big blueberry pancake is as easy and low-maintenance as you can get. You mix up a typical pancake batter, pour it into a hot skillet, sprinkle on some blueberries, then let it bake up in the oven. To serve, just slice it into wedges and dole them out. Easy peasy!
This has quickly become a family favorite - I've made it for breakfast and lunch, and it's gobbled up in no time by my little ones. Definitely worthy of a holiday meal. Or an any-day meal!
Big Blueberry Oven Pancake
adapted from Martha Stewart Living, May 2014
serves 4 to 6
- 2/3 cup all-purpose flour
- 1/4 cup whole wheat flour
- 3 Tbs plus 1 tsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp lemon zest
- 3/4 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 3 Tbs unsalted butter, divided (2 Tbs melted + 1 Tbs solid)
- 1 cup fresh blueberries
- confectioner's sugar, for dusting
- maple syrup, for serving
Preheat the oven to 375 degrees, and place a 10-12 inch cast-iron skillet on a rack placed in the upper-third.
Whisk together the flour, 3 tablespoons of sugar, baking powder, salt, and lemon zest.
In a liquid measuring up, whisk together the buttermilk, vanilla, egg, and 2 tablespoons of melted butter.
Whisk the wet ingredients into the dry ingredients, stirring until just combined.
Remove the skillet from the oven and add the remaining 1 tablespoon of butter, swirling to coat the bottom and sides of the pan. Pour in the batter and smooth the top with a spatula. Sprinkle the blueberries evenly over the batter, then sprinkle the top with the remaining teaspoon of sugar.
Bake until golden-brown and cooked through, about 20-25 minutes. Allow to cool 5 minutes, then dust the top with confectioner's sugar, slice into wedges, and serve with maple syrup.