Fluffy Blueberry Pancake - Pancake Dough Cake

Votes: 2

How to Make - Fluffy Blueberry Pancake - Pancake Dough

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 548, total fat 14 G., saturated fats 4 G., proteins 10 G., carbohydrates 99 G., fiber 2 G., cholesterol 75 mg, sodium 638 mg, sugar 65 G.

Instead of standing at the stove frying individual pancakes, bake a pie from the same dough! Fluffy, tender, and laced with juicy blueberries, it makes a perfect Sunday brunch. While the fluffy pancake bakes in the oven, you can spend your time doing something else.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie

2 cups premium flour
0.5 cup light brown sugar
2 tsp baking powder
1 teaspoon coarse salt
2 cups blueberries
2 cups of sour milk or kefir
1 tsp vanilla extract
2 large eggs, lightly beaten
3 tablespoons of vegetable oil
2 tablespoons unsalted butter

White syrup for pancakes

1 cup light corn syrup
1 tbsp vanilla extract
A pinch of ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sour milk, kefir, eggs, brown sugar, cinnamon, corn syrup, blueberry

Cooking the dish according to the recipe:

Place a 25cm diameter cast iron skillet in the oven. Preheat the oven to 190°C.
In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the blueberries and gently coat them in the flour mixture; this will prevent them from sinking to the bottom of the pie. In a separate bowl, combine the buttermilk, vanilla, and eggs.

Remove the skillet from the oven and add the vegetable oil and butter to the hot skillet. Allow the butter to melt completely, then pour the hot butter into the liquid mixture and stir. Add the liquid mixture to the dry mixture and gently knead until smooth.
Pour the batter into the hot pan. Bake until the cake is puffed and golden brown and a toothpick inserted into the center comes out clean, 30–35 minutes.
White syrup for pancakes:

While the piprog is baking, combine the corn syrup, vanilla, and cinnamon in a small saucepan. Stir and cook over low heat until the syrup is warm and thick.
Slice the warm pie into wedges and serve with white syrup.

Categories:

recipe / Pan / Breakfast / Festive dishes / March 8 / Calorie content of prepared meals / Desserts / Sweet pies, tarts and casseroles / Trisha Yearwood

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