Blueberry Oven Pancake
Blueberry Oven Pancake
Yield: 4 servings
Equipment: 10-inch oven-safe skillet, blender, oven mitts
Time and setting: 425°F; 18–22 minutes
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 cup blueberries
Method
- Heat oven to 425°F with skillet inside for 10 minutes.
- Blend eggs, milk, flour, sugar, vanilla, and salt for 20 seconds; rest batter 10 minutes.
- Using mitts, add butter to hot skillet, swirl, then pour batter and scatter blueberries.
- Bake 18–22 minutes without opening door until puffed, browned, center reaches 160°F, and no liquid batter remains. Serve immediately.
Technique, cues, and troubleshooting
The hot skillet and rested batter create the dramatic puff. Milk and eggs should be near room temperature so the pan loses less heat. Blend only until smooth; excessive foam produces uneven bubbles. Blueberries may collect in the center, which is normal. Frozen berries can be used without thawing but may add several minutes. The pancake deflates after leaving the oven; this is expected, not a failure. Slice promptly with a serrated knife. Strawberries cut into blueberry-size pieces may substitute. Use only a skillet explicitly rated for 425°F.
Storage and safety
Refrigerate leftovers within two hours up to three days. Reheat at 350°F until hot; freezing is not recommended.
Serving and preparation
Measure portions against the stated yield and keep ingredient states exactly as listed. Prepare any optional garnish separately so it does not change the base texture. Label leftovers with the preparation date, follow the storage limit, and check packaged ingredients for allergens before serving.
Detailed preparation and serving cues
Butter should foam as it hits the preheated skillet, confirming the pan is hot enough. Swirl quickly to cover the base and lower sides, then pour batter at once and scatter berries without stirring. Opening the oven early releases steam and limits the puff, so view through the door until at least 16 minutes. The outer rim will rise higher and brown more deeply than the center. A pale, liquid center needs additional time even if the edge looks done. Oven mitts remain essential after the skillet leaves the oven because its handle stays dangerously hot; cover the handle with a dry mitt as a reminder. Serve with lemon wedges or a measured spoonful of yogurt. Do not add heavy wet toppings until individual wedges are plated, or the thin center may become soggy.
Blueberries should be dry before they touch batter; water droplets can create pale, soft spots. For four servings, cut the pancake into quarters while it remains in the skillet, protecting the pan surface with a suitable utensil. Refrigerate any wedge promptly and reheat uncovered so its edges regain some crispness.
