About the Recipe
A light, fluffy oven-baked pancake filled with warm blueberries and a hint of lemon, baked in a cast iron skillet until golden and puffed. Serve hot with a dusting of sugar and maple syrup.
Ingredients
4 tablespoons butter, divided
1/2 cup milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
the zest of one lemon
1 cup (154 g) blueberries
Confectioners sugar for dusting
Preparation
Step 1 - Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9 cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
Step 2 - Melt 2tbs of the butter transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth.
Step 3 - Place the remaining 2 tbs of butter into the cast iron skillet, add the blueberries. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
Step 4 - Remove pan from the oven, and dust with confectioners sugar. Cut and serve immediately with maple syrup.