Sometimes, lots of times, on sleepy Saturday mornings, we wake up thinking about this great big pancake. It’s our ideal when it comes to breakfast. It’s super easy to make: no flipping, no sacrificial first pancake, no eating in shifts. It tastes fantastic, and no less importantly, it’s fun — to see it is to smile.

Essentially, it starts like any batch of blueberry pancakes, with a simple batter. This one has a little cornmeal in it, and we like the texture and light, corn flavor it adds. Once the berries are folded in, we pour the batter into a hot, buttered nonstick pan to cook for a few minutes — giving it a soft shake now and then to keep it from sticking — and then slide it into the oven to finish. This approach creates a delightful pancake: The top fries up golden brown and crispy, the warm blueberries are plump and juicy, and the cakey interior is light, fluffy, and perfectly cooked. It’s the sturdy sort of pancake that can handle several pats of butter and a delicious quantity of syrup, so pour it on!

In the test kitchen, one of our more indulgent tasters called this a personal pancake. It’s true, you can totally go the one pancake, one diner route with this one — just pop the leftovers in the toaster the next morning. Or later that day: a warm pancake with a scoop of vanilla ice cream makes a charming midnight snack. We also like it for special weekends with the S.O., when splitting a pancake feels both generous and romantic.

Servings: 4 to 6

Ingredients

1 cup all-purpose flour

⅓ cup medium-ground cornmeal

2 large Gelson's eggs

¼ cup sugar

1 Tbsp baking powder

½ tsp baking soda

1 ¼ tsp kosher salt

1 ½ cups buttermilk, divided

4 Tbsp unsalted butter, melted, divided, plus more for serving

1 cup fresh blueberries

1 Tbsp vegetable oil

Pure maple syrup, for serving

Directions

1. Preheat the oven to 375°.

2. In a small bowl, whisk together the flour and cornmeal. Set aside.

3. In a medium bowl, whisk the eggs, sugar, baking powder, baking soda, and salt until the eggs are light and smooth, about 30 seconds.

4. Add ¾ cup of the buttermilk and half of the dry ingredients to the egg mixture. Whisk very gently to just barely combine.

5. Add 2 tablespoons of the melted butter, the remaining ¾ cup buttermilk, and the remaining dry ingredients. Whisk until just combined (some lumps are okay). Adding the dry ingredients in two batches, rather than all at once, lessens the risk of over-mixing, which would deflate and toughen the pancake.

6. Using a rubber spatula, fold in the blueberries.

7. In a large, oven-safe, nonstick skillet, heat the vegetable oil and the remaining 2 tablespoons of melted butter over medium-high heat.

8. When the foaming subsides, transfer the pancake batter to the hot skillet and gently nudge it all the way to the edges using the back of a spoon.

9. Reduce the heat to medium. Cook 5 to 6 minutes, shaking the pan back and forth occasionally to ensure the pancake will slide out freely, until bubbles appear on the surface of the pancake. It will still look quite wet and uncooked in the center, but you should see some browning around the outer edge.

10. Transfer the skillet to the oven and bake the pancake until it is puffed and set, 10 to 12 minutes.

11. Invert the baked pancake onto a large plate or platter. To serve, cut it into wedges and top with butter and maple syrup.

Recipe source: Bon Appétit

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