Apparently yesterday was National Pancake Day. Who knew? Well, actually I knew after I saw about 50 foodie blog / recipe / retail references to it. But not knowing before hand, I wasn’t really with it. Oh well. Anyway, after seeing those fifty or so references, I had a craving, so I made this for breakfast. The pancake for lazy people. Pass the syrup please.
Ingredients
1 cup all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
1 pint fresh blueberries
Confectioners’ sugar, for serving (optional)
Maple syrup, for serving (optional)
Directions
First make your blueberry syrup. This can be made a few days in advance and kept in the refrigerator. In a medium saucepan, combine blueberries and sugar over medium heat and let come to a boil, letting all the sugar dissolve and mashing the berries against the side of the pan with a wooden spoon. The blueberries should mostly fall apart and create a sauce. Add the corn starch slurry and let come to a boil again to thicken before removing from the heat. Let cool in the pan for 10 minutes or so, stirring every so often. Run through a mesh sieve to remove an remaining solids. I keep mine in a squeeze bottle for easy drizzling.
Preheat oven to 375F. 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 tablespoon of butter, swirling to coat. Pour in batter and smooth top. Sprinkle the blueberries evenly on top. 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 (optional).
