No Flip Blueberry Pancake With Poached Apricots

• Poached Apricots:
• 3/4 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 12 ounces apricots (6-8 medium), halved and pitted
• Pancake:
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt (Diamond Crystal)
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more room temperature for serving
• 1 cup fresh blueberries, plus more for serving
• 1 tablespoon vegetable oil

1. Place sugar and 2 cups water in a medium saucepan over medium-high heat. Scrape in vanilla bean seeds and add whole pod to pan. Bring to a gentle boil, stirring until sugar dissolves. Add apricots and cook until just tender and skin begins to pull away from fruit, about 2 minutes. Using a slotted spoon, lift apricots from syrup; transfer to a plate. Return syrup to a boil and cook until thickened slightly, 8 to 10 minutes. When apricots are cool enough to handle, peel away skins.
2. Preheat oven to 375u0b0F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, and 2 tablespoons melted butter. Add to dry ingredients and stir until just combined with a few small lumps remaining. Stir in blueberries.
3. Heat oil and remaining 1 tablespoon butter in a medium (10-inch) nonstick skillet over medium-high. Add batter to pan; spread to edges. Cook until set around the edges but still wet in the center, about 6 minutes. Transfer to oven and bake until puffed and set, 10 to 12 minutes.
4. Cut pancake into wedges and serve with pats of butter, poached apricots, more blueberries, and a drizzle of poaching syrup.

sugar, vanilla bean, pancake, flour, sugar, baking powder, baking soda, kosher salt, buttermilk, eggs, unsalted butter, fresh blueberries, vegetable oil

Taken from food52.com/recipes/81802-no-flip-blueberry-pancake-with-poached-apricots (may not work)