Fluffy Blueberry Pancake - Pancake Dough Cake

Ingredients:

Pie

• 2 cups premium flour
• 0.5 cup light brown sugar
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 2 cups blueberries
• 2 cups of sour milk or kefir
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 3 tablespoons of vegetable oil
• 2 tablespoons unsalted butter

White syrup for pancakes

• 1 cup light corn syrup
• 1 tbsp vanilla extract
• A pinch of ground cinnamon

Preparation:

1. Place a 25cm diameter cast iron skillet in the oven. Preheat the oven to 190°C.
2. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the blueberries and gently coat them in the flour mixture; this will prevent them from sinking to the bottom of the pie. In a separate bowl, combine the buttermilk, vanilla, and eggs.
3. Remove the skillet from the oven and add the vegetable oil and butter to the hot skillet. Allow the butter to melt completely, then pour the hot butter into the liquid mixture and stir. Add the liquid mixture to the dry mixture and gently knead until smooth.
4. Pour the batter into the hot pan. Bake until the cake is puffed and golden brown and a toothpick inserted into the center comes out clean, 30–35 minutes.
5. White syrup for pancakes:
   
   While the piprog is baking, combine the corn syrup, vanilla, and cinnamon in a small saucepan. Stir and cook over low heat until the syrup is warm and thick.
6. Slice the warm pie into wedges and serve with white syrup.