Only 15 minutes hands on time required, easy to eat on the go
- 2 Tablespoons Unsalted Butter Melted, set aside to cool
- 1 Large Egg
- 1 Cup Buttermilk can substitute regular milk but see notes first
- 1 1/2 Cups All Purpose Flour
- 1 1/2 Tablespoons Sugar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Table Salt
- 1 1/2 Cups Blueberries
- 1/2 Cup Brown Sugar If you will be using syrup or honey use less sugar here
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Please see blog post above for tips to help streamline the process and keep the recipe to only 15 minutes prep time.
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Preheat oven to 450 degrees. Measure buttermilk and set aside to bring to room temperature. Remove egg from refrigerator to warm on the counter. Melt butter and remove pan as soon as butter is melted to a cool surface.
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Mix dry ingredients (flour, sugar, baking powder, baking soda and salt) and set aside.
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Prepare 9" X 12" pan by greasing the bottom and sides, I typically use a pinch of butter on a paper towel and rub the butter onto the pan that way, but spray will work as well. Greased parchment paper with handles makes it easy to remove the baked pancake, see post above for details.
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For wet ingredients, in a separate bowl lightly mix the egg, add butter and mix. Add buttermilk, mix again.
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Now add the dry to the wet ingredients just until combined, it will be thicker than traditional pancake batter and maybe even a little lumpy, that's ok. Let sit for about 10 minutes.
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Pour batter into the prepared pan and smooth out with a rubber or offset spatula.
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Mix the blueberries with the brown sugar thoroughly and gently so that you don't break the berries.
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Press the sugared blueberries gently into the pancake batter, distributing the blueberries evenly.
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Bake in the top portion of the oven for 20 minutes. Serve immediately or at room temperature.