Baked BLUEBERRY BUTTERMILK PANCAKE
Sugar or sugar-free
1 stick (8 TB ) unsalted butter, room temperature
zest from 1 large lemon……………………1 egg
1 cup sugar ~or~ regular white Splenda (plus a little extra)
1 tsp. vanilla…………………………………..1 tsp. Kosher salt
2 cups all-purpose flour (divided use ~ 1-3/4 cups + 1/4 cup)
1/2 tsp. baking soda (ONLY if using Splenda)
2 tsp. baking powder………………………..1/4 tsp. nutmeg
2 cups fresh blueberries…………………...1/2 cup buttermilk
(TIP: I keep a can of powdered buttermilk in pantry to make up as I need it)
***
Preheat the oven to 350º Spray an 8” square pan with non-stick spray and set aside.
** Toss blueberries with 1/4 cup flour in small bowl and set aside.
Cream butter with lemon zest and sugar/Splenda until light and fluffy.
Add egg, nutmeg, salt, baking powder, baking soda (if using) and vanilla ~ beat until combined.
Add half of the flour to the batter ~ beat in on low speed. Add all of the buttermilk ~ beat in on low speed. Add remaining flour, and beat on low just until flour is absorbed. Then gently fold in the blueberries, by hand with rubber scraper (leave the excess flour from blueberries in the small bowl).
Spread the batter in the prepared pan. Sprinkle with about 1-2 extra sugar/Splenda. . Bake for 30 to 35 minutes ~ Let cool about 5 minutes before cutting into wedges/squares to serve.
TIP: If you're doing the sugar-free version, but can handle a little sugar in your diet, I strongly recommend substituting all or part of the Splenda that you sprinkle on top of the pancake (before baking) with real granulated sugar ~ since real sugar will give it the slight crunch that you want on top