Prep 10 mins
Cook 15 mins
Any fruit can be substituted for blueberries.
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup blueberries, thoroughly drained
- 4 tablespoons butter
- 1 lemon
- powdered sugar
- Preheat oven to 450°F.
- Blend flour, milk salt and eggs.
- Carefully fold in blueberries.
- In iron skillet, pour batter into sizzling butter,.
- Bake 15 minutes.
- Remove from heat and squeeze lemon juice over the pancake.
- Sprinkle liberally with powdered sugar.
- Recipe may be doubled.
I cannot believe these even came out. One, because if it isn't Italian, I cannot cook it. Secondly because being one to not read through a recipe first, I got half way through and realized I did not have 2 eggs, I only had one. I finished it anyway, but again...not reading through the recipe did not realize this was not for a typical type of pancake. I trudged on, taking the risk I often take when cooking something with flour in it. I used all organic ingredients, fresh blueberries and they came out really great! They were not as fluffy as regular pancakes, but not so heavy and dense that they were off putting. The texture was nice, the flavor was good, and I would make them again. However, next time I will follow the recipe so that I can get the result of the other chef, "Mrs. Goodall". (See below)
Will definitely be making this recipe often! Here's why, along with a few clarifying thoughts. This is only for 1 or two people. I easily could have eaten the whole thing but found it perfect to share with my dh. This is a perfect alternative to traditional blueberry pancakes. I say alternative, because this large pancake (singular) is not your traditional flip over pancake. It's more like a flattened dutch baby. Dense more than fluffy, this one pancake ends up with a nice crust around the outside and is so quick and easy. The blueberries are the star of the show. There is just no hassle or standing over the stove with this recipe. .The instructions could use just a small tweaking. We used a 10 inch cast iron pan (smaller of the two pans I have), I wouldn't use a larger pan. I think the cast iron skillet is mandatory. The recipe says "sizzling butter", so we placed the pan in the oven as it pre-heated which I think is critical, when the oven was at temp, we took the pan out of oven, put in the 4 T of butter, and then poured in the batter. The cooking time of 15 minutes was perfect in our oven. We did add a a 1/2 tsp of vanilla and I think next time will add a touch of cinnamon as well. We cut the pancake in pieces and served with maple syrup. You don't need to put butter on top. The one cup of blueberries was perfect. We used fresh dry blueberries, so I don't know how much frozen will change the end result. We didn't have milk in the house, but did have 1/2 and 1/2. So we mixed a 1/4 cup of the cream with 1/4 of water as a substitute. I think this one is a keeper!