Blueberry Dutch Pancakes
adapted from Martha Stewart Living, July 2012
2 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh lemon zest
Pinch of salt
1 tablespoon unsalted butter
1/2 cup blueberries, plus more for topping
Confectioners’ sugar, for sprinkling
- Preheat oven to 400 degrees F. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
- Heat a 10” cast-iron skillet over medium-high heat
- Melt butter in the pan. Immediately pour batter in and scatter with berries. Bake until puffed and cooked through and the top is set, 15 to 18 minutes.
- Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.