Oven-Baked Blueberry Pancake

Oven-Baked Blueberry Pancake is a wonderful treat to serve any day of the year. You can always substitute chocolate chips for blueberries for a wonderful version of this recipe. Because this pancake is simple to make, you will find yourself making this decadent pancake for any special occasion.

                                             Oven-Baked Blueberry Pancake
                                                            adapted from
                                                    Martha Stewart Living 
                                                              May 2014

Ingredients 

1 cup of all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1 / 2 teaspoon coarse salt
3/4 cup of whole milk
1 large egg, room temperature
2 tablespoons unsalted butter,
   melted plus 1 tablespoon for pan
1 cup blueberries
Confectioners' sugar, for serving
Maple syrup, for serving

Directions

1.  Preheat oven to 375 degrees F with a 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.

2. 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.

3. 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.

follow Anne on twitter and Instagram @AnneFretz