Ingredients
- 1/2 stick (57 g) butter, divided
- 1/2 cup (125 g) milk
- 1/2 cup (64 g) all-purpose flour
- 4 large eggs
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- zest of one lemon
- 1 cup (154 g) blueberries
- Icing sugar for dusting
Directions
- Put oven rack in middle position and preheat oven to 210°C fan (230°C conventional). 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 a small 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.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.