Skillet Blueberry Muffin Pancakes - cooking recipe

Ingredients

Muffins
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
Topping
2 tablespoons brown sugar
2 teaspoons cinnamon

Preparation

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.