Oven-Baked Blueberry Pancake

From Martha Stewart

This pancake is also delicious without the berries, which can be served alongside instead.

Total Time 40 mins
Prep 10 mins

Servings 4

Ingredients 

• 1 cup all-purpose flour
• 3 tablespoons plus 1 teaspoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3/4 cup whole milk
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
• 1 cup blueberries (about 5 ounces)
• Confectioners' sugar, for serving
• Maple syrup, for serving

Directions

• Preheat oven to 375 degrees with rack in upper third. 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 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
• 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.