Lemon Blueberry Baked Pancake Squares
A thick, tender oven-baked pancake batter studded with blueberries, finished with fresh lemon zest and juice. Dense and fondant rather than fluffy, with a bright citrus lift.
- Total
- 61 min
- Prep 15 · Cook 36 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- Oven
Instructions
-
Heat the oven to 200°C and line a 20 x 30 cm baking dish with parchment paper.
~10 min
-
Melt 60 g butter in a small oven-safe bowl in the hot oven, about 5 minutes, until fully liquid.
~5 min
Melting butter in the hot oven saves a pan and keeps it warm so it blends smoothly into the batter without seizing.
-
While step 2 cooks
While the butter melts, zest the lemon into a mixing bowl, then cut the lemon and squeeze 2 tbsp juice into the same bowl. Add 4 eggs, 80 g sugar, 0.5 tsp salt and a pinch of black pepper. Whisk for 2 minutes until the sugar dissolves and the mixture is pale.
~2 min
Whisking sugar into the eggs dissolves it and adds air, giving the batter a lighter lift and even sweetness.
Whisking Whisk in a steady circular motion until the batter is smooth and the sugar dissolves; stop as soon as it comes together to avoid overworking.
-
Whisk the melted butter into the egg mixture, then fold in 200 g flour until just combined. Pour in 250 ml water and whisk to a smooth, thick batter.
~4 min
Folding flour gently prevents gluten development, keeping the pancake tender rather than tough and rubbery.
The batter should ribbon off the whisk; if it looks thin, add 1 tbsp flour, if stiff, 1 tbsp water.
Whisking Whisk in a steady circular motion until the batter is smooth and the sugar dissolves; stop as soon as it comes together to avoid overworking.
Folding Use a spatula to fold flour in gently, cutting down and lifting; stop when just combined, since overmixing develops gluten and makes it tough.
-
Pour the batter into the lined dish and scatter 150 g blueberries evenly over the top.
~2 min
Scattering blueberries on top keeps them from sinking, so they stay suspended near the surface as the batter sets.
Blueberries sink if stirred in, so scatter them on top and they will stay near the surface as the batter sets.
-
Bake for 30 minutes, until the edges are set and golden and the centre springs back when pressed. A knife inserted in the centre should come out clean.
~30 min
The centre springs back and a clean knife confirm the eggs are fully set, avoiding a gummy, raw middle.
-
Let the pancake rest in the dish for 10 minutes, then lift it out by the parchment and cut into 8 squares.
~10 min
Resting lets the pancake firm up so it slices cleanly without tearing or crumbling.