Skillet Blueberry Muffin Pancakes

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 lemon, zest of
• 1 cup milk
• 1 egg
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons brown sugar
• 2 teaspoons cinnamon

Recipe

• 1 in large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
• 2 in separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
• 3 add the liquid ingredients to the dry, then stir just until a batter forms.
• 4 gently stir in the blueberries. set aside.
• 5 in a small bowl, mix together the brown sugar and cinnamon.
• 6 heat a large skillet over medium.
• 7 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.
• 8 do not crowd the pan, as the muffins will spread.
• 9 sprinkle the top of each muffin with a bit of the topping.
• 10 cover and cook for 6-8 minutes, or until risen and browned on the bottom.
• 11 use a spatula to flip and cook for another 2-4 minutes.
• 12 repeat with remaining batter.
• 13 note: this recipe also works well with whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.