Mornings can be hectic and although pancakes are a simple thing to make, it takes time to make an entire batch. This is a simple yet delicious pancake. Throw it all in a pan and bake. There's nothing I love more. If you are using fresh blueberries, throw them in the freezer for at least 1/2 hour prior to mixing into the batter.
This pancake is sweet enough to be served on it's own. Be very careful not to overbake or it will get a little dry. You can substitute the blueberries with apples or a different berry, but I must say that the blueberries are scrumptious!
Oven Baked Blueberry Pancake
*Note that you need to let the batter rest 10-20 minutes prior to baking.*
1 lg egg
2 T melted unsalted butter or vegetable oil
1 c milk
1 1/2 c flour
1 T sugar
2 1/4 t baking powder
1/4 t salt
3/4 c frozen blueberries
1/4 c brown sugar
Spray a 9"x 13"baking pan with non-stick spray.
In a medium bowl, lightly beat the egg and oil together. Add milk and mix well. Add the flour, sugar, baking powder and salt and stir just until combined (will be a little lumpy). Let the batter rest 10 - 20 minutes.
Preheat the oven to 450 degrees.
In a small bowl, combine the blueberries and brown sugar. When the oven is up to temp., pour the batter into the prepared pan and smooth out slightly with a spatula. Sprinkle the blueberry mixture over the batter.
Bake 15 - 18 minutes, or until the bottom has lightly browned. Serve immediately with butter or syrup.