Blueberry Sourdough Oven-Baked Pancake

Prep Time: 15 mins | Cook Time: 35 mins | Course: Breakfast | Serves: 8

This sourdough blueberry oven-baked pancake has crusty buttery edges and a fluffy interior. Delicious with butter and syrup or a citrusy curd. Inspired by The Kitchn https://www.thekitchn.com/weekday-oven-baked-skillet-pancake-review-23838870 

1 ¼ cups flour 

2 Tablespoons sugar 

2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

1 ¼ cups buttermilk 

½ cup sourdough starter 

2 eggs 

1 Tablespoon vanilla 

4 Tablespoons melted butter, use divided 

1 ½ cups blueberries 

Topping options: butter, maple syrup, confectioners sugar, whipped cream, citrus curd, fresh berries. 

Preheat oven to 375*. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt. 

In another mixing bowl, measure buttermilk, sourdough starter, eggs, 2 tablespoons of butter, and vanilla. Whisk well.

Place the remaining 2 tablespoons of butter in a 10 inch cast-iron skillet. Put the skillet in the oven to preheat.

Mix the wet ingredients with the dry ingredients until just mixed. Spread evenly in the preheated skillet and top with blueberries. Return the skillet to the oven and bake for 30 to 35 minutes or until a toothpick comes out batter-free. My favorite way to test for doneness is using an instant thermometer, the pancake will register a minimum of 200* when done, tested with an instant thermometer. Slice and serve with your favorite pancake toppings.