Description
A fluffy, oven-baked pancake infused with fresh lemon and blueberries.
Ingredients
Scale
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the eggs, milk, flour, vanilla extract, sugar, and salt until smooth.
- In a cast-iron skillet, melt the butter over medium heat, then pour the batter in.
- Sprinkle blueberries and lemon zest on top.
- Bake in the oven for 20-25 minutes until puffed and golden brown.
- Serve warm, optionally dusted with powdered sugar.
Notes
- For extra flavor, add a pinch of cinnamon to the batter.
- This dish is best served immediately after baking.
- Can substitute blueberries with other seasonal berries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg