Description
A dramatic, puffy oven-baked pancake bursting with fresh blueberries and bright lemon zest, featuring a creamy custard center and crisp, golden edges.
Ingredients
Scale
- 3 tbsp unsalted butter
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh blueberries
- 1 tbsp sugar
- Pinch of salt
Instructions
- Preheat oven to 425F with a 10-inch cast-iron skillet inside.
- Blend flour, milk, eggs, lemon zest, sugar, and salt until smooth.
- Remove hot skillet and melt butter until bubbling.
- Scatter blueberries over the melted butter.
- Pour batter quickly around the berries.
- Bake for 15-20 minutes until puffed and golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch-American