We had breakfast for dinner last week and I tried a new recipe out of the Better Homes and Gardens magazine. Soooooooo goooooood. So good. And super easy. I may forgo traditional pancakes for this from now on.
The recipe calls for just blueberries, but I threw in some strawberries and raspberries, as well. It didn't call for any spices, so I added what I like, in addition to some vanilla.
Here's the recipe with my notes:
Oven-Baked Berry Pancake Printable Recipe
1 C all-purpose flour
2 Tbsp plus 1 tsp granulated sugar, divided
1 1/2 tsp baking powder
1/2 tsp course salt
3/4 C whole milk (I used vanilla almond milk)
1 large egg
2 Tbsp unsalted butter, melted, plus 1 Tbsp for pan
1 C blueberries (I also added a handful of garden strawberries and raspberries)
I added Cinnamon, Nutmeg, and All-Spice to taste, about 1 tsp of each
I added 1 Tbsp vanilla
Confectioners' sugar, for serving (I skipped this out of laziness)
Maple syrup, for serving
Preheat oven to 375. Place a 10-inch cast-iron skillet (or other nonstick oven proof pan) in oven. Whisk together flour, 3 Tbsp 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 1 Tbsp butter, swirling to coat pan. Pour in batter and smooth top. Sprinkle evenly with berries and remaining 1 tsp of sugar (I used cinnamon-sugar for the top).
Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with powdered sugar and serving with syrup.