A sweet golden-brown pancake filled with blueberries and topped with maple syrup. |
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ⅓ cups low-fat buttermilk
- 2 eggs
- 3 tablespoons oil
- cooking spray
- 2 cups fresh blueberries
- Maple syrup, optional
Instructions
- Preheat oven to 425 F.
- Combine flour, sugar, baking powder, and baking soda in a large bowl.
- Combine buttermilk, eggs, and oil in another bowl. Whisk liquid mixture into flour mixture until just combined. Do not overmix, batter should be lumpy.
- Set the batter aside to rest for 10 minutes.
- Spray a 10-inch cast iron skillet or similar sized oven-safe nonstick pan with cooking spray.
- Pour batter into pan. Spread evenly and top with 1 ½ cups blueberries.
- Place in oven. Bake for 10-12 minutes, or until toothpick inserted comes out clean.
- Cut into 12 wedges and serve with remaining blueberries. Drizzle with syrup, if using.
Notes
Change it Up
- Use ¾ cup of all-purpose flour and ¾ cup whole-wheat flour.
- Try other berries. Add raspberries to one half and sliced strawberries to the other.
- For extra flavor, add 1 teaspoon lemon zest or ½ teaspoon lemon juice to the batter.
Nutrition
Serving: 2 wedgesCalories: 263calCarbohydrates: 38gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 64mgSodium: 436mgFiber: 2g