Blueberry Dutch Pancakes

Put it in my mouth Pre-corruption: such pure berries May have ruined the cloth sitting under it... Straight from the oven Not to be redundant, but NOM There's a reason you eat it immediately 10 seconds later



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

  1. Preheat oven to 400 degrees F. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
  2. Heat a 10” cast-iron skillet over medium-high heat
  3. 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.
  4. Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.

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