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Blueberry Oven Pancake

by Matthew Cullum

Ingredients

for 6 servings

  • 1 ¾ cups
    plain flour (225 g)
  • 3 tablespoons
    sugar
  • 1 teaspoon
    baking powder
  • 1 pinch salt
  • 1 cup
    milk (200 mL)
  • 2 tablespoons
    butter, melted, plus more for the pan
  • 1 egg
  • 1 cup
    blueberry (100 g)
  • 1 teaspoon
    sugar

To serve

  • whipped cream
  • icing sugar
  • blueberry jam

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Preparation

  1. Mix the flour, sugar, baking powder, and salt together in a large bowl.
  2. Preheat oven to 190°C (375°F).
  3. In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
  4. In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
  5. Bake for 25 minutes.
  6. Serve with icing sugar, blueberry jam, and whipped cream.
  7. Enjoy!
 

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