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No-Flip Blueberry Pancake with Poached Apricots

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Level: Easy

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Description

Pancakes for a crowd, no flipping required! This buttermilk-based batch is studded with fresh blueberries and served with vanilla bean-poached apricots.

Ingredients

  • FOR THE POACHED APRICOTS:
  • ¾ cups Sugar
  • 2 cups Water
  • 1  Vanilla Bean, Split Lengthwise
  • 12 ounces, weight Apricots (6-8 Medium), Halved And Pitted
  • FOR THE "PANCAKE":
  • 1-½ cup All-purpose Flour
  • 2 Tablespoons Sugar
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Kosher Salt (Diamond Crystal)
  • 1-¼ cup Buttermilk
  • 2  Large Eggs
  • 3 Tablespoons Melted Unsalted Butter, Divided, Plus More For Serving
  • 1 cup Fresh Blueberries, Plus More For Serving
  • 1 Tablespoon Vegetable Oil

Preparation

To poach apricots, place sugar and water in a medium saucepan over medium-high heat. Scrape in vanilla bean seeds and add whole pod to pan. Bring to a gentle boil, stirring until sugar dissolves. Add apricots and cook until just tender and skin begins to pull away from fruit, about 2 minutes. Using a slotted spoon, lift apricots from syrup and transfer to a plate. Return syrup to a boil and cook until thickened slightly, 8 to 10 minutes. When apricots are cool enough to handle, peel away skins.

Preheat oven to 375°F. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and 2 tablespoons melted butter. Add to dry ingredients and stir until just combined with a few small lumps remaining. Stir in blueberries.

Heat oil and remaining 1 tablespoon butter in a medium (10-inch) nonstick skillet over medium-high. Add batter to pan, spread to edges. Cook until set around the edges but still wet in the center, about 6 minutes. Transfer to oven and bake until puffed and set, 10 to 12 minutes.

Cut pancake into wedges and serve with pats of butter, poached apricots, more blueberries, and a drizzle of poaching syrup.

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