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Blueberry Oven Pancake

by Matthew Cullum


for 6 servings

  • 1 ¾ cups
    plain flour (225 g)
  • 3 tablespoons
  • 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

To serve

  • whipped cream
  • icing sugar
  • ½ cup
    blueberry jam (100 g)
    Calories 221
    Fat 5g
    Carbs 38g
    Fiber 1g
    Sugar 18g
    Protein 3g

Estimated values based on one serving size.



  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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