Baby Blue Oven Pancake

Cooking for one is a bit of an adjustment when you are used to cooking for a family.  You have to down-size everything from the recipe to the pan.  But individual servings can be fun, too.  Addison and Maddie love this full-size Oven-Baked Apple Pancake in autumn and this Peach Oven-Baked Pancake in summer, but since I'm feeling a little blue about my empty nest I made a baby version with blueberries for myself.  Just because I'm cooking for one doesn't mean I can't eat well.

It is no secret I adore blueberries.  I can eat them by the handfuls.  For other blueberry treats try my Blueberry Buckle or Blueberry Muffins.  Fresh plump blueberries are preferred, but this recipe yields equally delicious results with frozen berries.  If you go that route leave them frozen and sprinkle over the batter.  I like to use white whole wheat flour in this recipe but all-purpose flour is easily substituted.

Baby Blue Oven Pancake

1/4 cup (30 g) white whole wheat or all-purpose flour
2 teaspoons granulated sugar
pinch of salt
1/3 cup (75 ml) milk
1 egg
1 tablespoon (15 g) butter, melted
a splash of vanilla extract
a sprinkle of ground cinnamon
1/2 cup (75 g) fresh or frozen blueberries
additional butter and sugar to prepare the skillet and sprinkle on the pancake

Preheat oven to 425℉ (218℃). Generously butter a 6-inch (15 cm) cast-iron skillet and sprinkle with sugar to coat.  In a bowl stir together the flour, 2 teaspoons of sugar and pinch of salt.  Whisk the egg, milk, melted butter, vanilla and cinnamon in another bowl. Add to the dry ingredients and whisk to combine.  (The batter is quite thin.)

Pour the batter in the skillet and sprinkle the blueberries over the batter.  (If using frozen blueberries don't thaw them.)  Bake for 15 minutes at 425℉ (218℃) then reduce the oven temperature to 350℉ (175℃) and bake an additional 5-10 minutes until the center is set and the edges are puffed. Remove from the oven, sprinkle with sugar, remove from the pan and serve.