Blueberry Lemon Oven Pancake
Blueberry Lemon Oven Pancake could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 9g of protein, 13g of fat, and a total of 251 calories. This recipe serves 6 and costs 59 cents per serving. Several people really liked this side dish. Head to the store and pick up whole wheat pastry flour, blueberries, vanillan extract, and a few other things to make it today. 237 people were impressed by this recipe. It is brought to you by Well Plated. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 40%, this dish is rather bad. Oven-Baked Blueberry Skillet Pancake, Blueberry Lemon Bisquick® Pancake Bites, and Lemon Ricotta Pancake with Blueberry Sauce are very similar to this recipe.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup all purpose flour
1/2 cup blueberries (fresh or frozen—if using frozen no need to thaw first)
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons freshly grated lemon zest
Serving ideas: powdered sugar; additional lemon zest; butter; honey and/or pure maple syrup; jam; whipped cream; ricotta cheese; Greek yogurt; additional berries
1 cup milk (I used non-fat—use 2% for a richer pancake or swap almond or soy milk to make dairy free)
1/4 cup melted unsalted butter
1 teaspoon pure vanilla extract
1/2 cup whole wheat pastry flour (or substitute additional all-purpose flour. Regular whole wheat flour will result in a denser texture)
Equipment:
baking pan
mixing bowl
stand mixer
hand mixer
whisk
pastry brush
aluminum foil
Cooking instruction summary:
Place a rack in the center of youroven. Set a 9x13-inch baking dish on the rack, then preheat theoven(with the dish in it) to 425 degrees F.In a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer (or by hand with some elbow grease), briskly combinethe eggs, milk, vanilla, and lemon zest. Add the all purpose flour, whole wheat pastry flour, sugar, and salt. Continue whisking until the batter is very smooth and no lumps remain. If you need to do so, melt thebutterand have iton hand. Keep a pastry brush or similar on hand as well.When theovenhas preheated, remove the baking pan from theovenand immediately pour in the melted butter. Be careful, as the butter will splatter and sizzlewhen it hits the hot pan. With a pastry brush, quickly spread thebutter up thesides of the pan, then pour in the batter. Sprinkle the top with 1/2 cupblueberries.Bake thepancakefor20-25 minutes, very puffy, deep golden brown on the top edges, and the center has set. Check thepancakeat the 15-minute mark. If it has already begun to turn very brown on top, placea sheet of aluminum foil loosely over the the top to shield it, then continue baking as directed. Dust with powdered sugar. Slice and serve warm with desired toppings.
Step by step:
1. Place a rack in the center of youroven. Set a 9x13-inch baking dish on the rack, then preheat theoven(with the dish in it) to 425 degrees F.In a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer (or by hand with some elbow grease), briskly combinethe eggs, milk, vanilla, and lemon zest.
2. Add the all purpose flour, whole wheat pastry flour, sugar, and salt. Continue whisking until the batter is very smooth and no lumps remain. If you need to do so, melt thebutterand have iton hand. Keep a pastry brush or similar on hand as well.When theovenhas preheated, remove the baking pan from theovenand immediately pour in the melted butter. Be careful, as the butter will splatter and sizzlewhen it hits the hot pan. With a pastry brush, quickly spread thebutter up thesides of the pan, then pour in the batter. Sprinkle the top with 1/2 cupblueberries.
3. Bake thepancakefor20-25 minutes, very puffy, deep golden brown on the top edges, and the center has set. Check thepancakeat the 15-minute mark. If it has already begun to turn very brown on top, placea sheet of aluminum foil loosely over the the top to shield it, then continue baking as directed. Dust with powdered sugar. Slice and serve warm with desired toppings.
Nutrition Information:
covered percent of daily need
