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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s