I have got to clean up the piles in my house. Seriously, I have piles that have been growing since March when we left the house for the floor/kitchen upgrade. I’ve had my summer issue of Sweet Paul now for almost a week and still haven’t turned a page. My priorities are clearly in need of a reshuffle.
In the interest of getting a start on the clutter, I tackled a pile of magazines on Friday night. One of those magazines, the May issue of Martha Stewart Living, had a great article about updating ten basic family recipes. I’ll admit that few of these basics were already in my repertoire but I am willing to update what I didn’t know I needed. Can’t go wrong with kale and farro salad or walnut brownie cookies. So I started updating on Saturday morning with the baked blueberry pancake.
Holy cannoli, this is easy. Mix together dry goods. Mix together wet goods (I substituted skim milk for whole because that’s what I had on hand – worked great). Mix wet goods into dry goods. Pour batter into hot skillet doused with butter. Burn hand because trying to take a photo and forget skillet is hot. Oh, wait. That’s just me. Skip that last step. Don’t be the crazy person who tries to get the photo of the hot pan. It wasn’t even a good photo.
Drop blueberries into the top of the batter and return the (still hot) pan to oven. Bake. It is that easy.
I did not have a cast iron skillet, but I do have a lovely 10” all-clad skillet, which worked great. Also, it helps to actually put the melted butter in the pan instead of the dregs of the milk and egg mixture. My husband helpfully pointed out when I was washing dishes and noticed that the melted butter was still in the bowl on the counter rather than in the bottom of the pancake laden pan that this is why one has coffee before making breakfast.
So make your coffee. Then make your delicious baked pancake. What a lovely way to start a Saturday.