Baked Fresh BLUEBERRY BUTTERMILK PANCAKE
1-1/2 cups flour (plus 1 TB to toss the blueberries in)
1-1/4 cup buttermilk (I keep a can of powdered buttermilk to make up as I need it)
1 egg, lightly beaten…………………………………..2 TB melted butter
about 2 cups fresh blueberries (I usually go overboard and throw in closer to 2-1/2 cups)
3 TB sugar or regular white Splenda (not baking blend)
1/2 tsp. ground nutmeg………………………….…..2 tsp. baking powder
1/2 tsp. vanilla extract……………………………….1/2 tsp. salt
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Preheat oven to 350F. Spray a 9" square pan with buttery non-stick spray.
In a small bowl, toss the blueberries with 1 TB flour (so they don’t sink to the bottom of the pancake) and set aside.
Whisk the buttermilk, egg, vanilla and melted butter together in a medium bowl. Whisk in the baking powder, salt, and nutmeg. Then whisk in the flour. Gently fold in the floured blueberries (with wooden spoon or rubber scraper). Spread in the sprayed pan.
Bake for 18-23 minutes, or just until a toothpick comes out clean (don’t overbake). Let it cool for a couple of minutes before cutting into squares to serve. I usually cut 4 big squares (I’ll eat one, but my husband will eat 2 or maybe 3. Young children may just eat 1/2 square ~ so hard to say how many this will serve.)
You can serve this with dusted with powdered sugar, or drizzled with maple syrup. Or, if you’re an indulgent grandparent, your grandkids would love it like mine do: with whipped cream and sprinkles!