I'm a huge pancake fan. This is a version you bake in your oven, so there is less hands-on time. It would make a great brunch treat. Powdered sugar on top is yummy, but syrup is always good too.
My 3-month-old baby boy finally went down for a nap this afternoon and so I was able to get a few things done, including making this recipe. This is the third time I have made it and it has always turned out a success, so I figure it's ready for sharing on the blog.
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
9 ounces fresh blueberries
1 1/2 cups buttermilk or sour milk*
2 tablespoons melted butter
1 teaspoon vanilla
*To sour milk, place 3 tablespoons white vinegar in a measuring cup. Add milk until the total volume is 1 1/2 cups. Stir, and then let sit for 10 minutes. The milk may thicken, which is good.
1) Preheat oven to 350 F. Grease a 9x13 inch rectangular baking pan.
2) In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in blueberries.
3) In a small bowl, combine buttermilk or sour milk, eggs, melted butter, and vanilla.
4) Pour milk mixture into the flour mixture and stir until just combined.
5) Place in prepared pan. Bake 22-27 minutes at 350 F, or until the top is slightly browned and it springs back when gently pressed with the tines of a fork.