Skillet Blueberry Muffin Pancakes

"If you are hankering for blueberry muffins, but don't have a muffin pan handy. Or maybe you just don't feel like cranking up the oven on a hot summer day. You can cook these in a skillet, using a muffin batter the same you would use pancake batter. And the results are really good! Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat and baking powder. That's why muffins are dense and cakelike, while pancakes are light and fluffy. So while muffin batter cooked in a skillet may resemble a pancake, the taste is all muffin. You can even top the muffins with a blend of cinnamon-sugar (just as you would a muffin); this caramelizes beautifully when you flip them. And while muffins can take half an hour to bake, these pancake-style muffins cook up in just minutes. Recipe from J.M. Hirsch, AP food editor."
 
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Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
  • In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
  • Add the liquid ingredients to the dry, then stir just until a batter forms.
  • Gently stir in the blueberries. Set aside.
  • In a small bowl, mix together the brown sugar and cinnamon.
  • Heat a large skillet over medium.
  • Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
  • Do not crowd the pan, as the muffins will spread.
  • Sprinkle the top of each muffin with a bit of the topping.
  • Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
  • Use a spatula to flip and cook for another 2-4 minutes.
  • Repeat with remaining batter.
  • Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.

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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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