Blueberry Skillet Pancake
Don't feel like standing over a hot griddle, pouring pancake batter only to learn it will take a sacrificial pancake to get the temperature and your pancake just right? Well, the answer my friends is skillet pancakes! More cakey than pan-cakey, this blueberry skillet pancake uses all the same ingredients as your traditional pancake. Add maple syrup, butter, or powdered sugar and your taste buds will thank you.
Equipment
- 10" skillet
Ingredients
- 1 cup all purpose flour
- 1½ teaspoon baking powder
- 3 tablespoon sugar, plus 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¾ cup buttermilk
- 1 large egg, room temperature
- 2 tablespoon unsalted butter, melted, plus 1 tablespoon for the skillet
- 1 cup fresh blueberries
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 375°F. Place a 10" cast iron skillet (or another nonstick ovenproof pan) in the oven while it heats.
- Whisk together the flour, 3 tablespoon sugar, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter. (Add the melted butter slowly so it doesn't cook the eggs). Pour the buttermilk mixture into the flour mixture and whisk until just combined. Add the blueberries and lemon zest and stir. The batter will be lumpy.
- Remove the skillet from the oven and add the remaining 1 tablespoon of butter and swirl to coat. Pour the batter into the skillet and smooth the top with an offset spatula. Sprinkle the top evenly with the remaining 1 teaspoon of sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from the oven, let cool in the pan for 5-10 minutes. Dust with powdered sugar and serve with butter and syrup if desired.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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