Most of these ingredients I keep on hand except for the blueberries and lemon zest. The blueberries are usually sold in a quantity that ends up being two cups so I need to buy two lemons.
INGREDIENTS
- 4 tablespoons butter, divided
- 1/2 cup whole or 2% milk
- 1/2 cup all-purpose flour
- 4 large eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
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- 1 cup blueberries
- Confectioners sugar for dusting
Maple Syrup
INSTRUCTIONS
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in the cast iron skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. 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.
- You might be tempted to open the oven to check on things-especially if your oven glass door is dirty like mine and you can't see. Resist this temptation and trust your oven temperature. It will be ready in 15 minutes; no sooner and no later. If you open the door you run the risk that it will fall and maybe you have invited guests that you want to see the dramatic tall dish that will then fall right before them and not in the depths of your oven.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup. Yes, it will fall. You have not failed. And if you can't serve it immediately, that's OK, too. Hot blueberries can be overwhelming. But nobody is going to want to wait. This is tasty.
