Description
A magical morning treat that’s easy to make and delightful to eat, featuring a puffy pancake with fresh blueberries.
Ingredients
Scale
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
- 1 cup blueberries
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and sugar until smooth.
- Place the butter in a cast iron skillet and put it in the oven to melt, swirling to coat the bottom and sides.
- Carefully pour the batter into the hot skillet and scatter the blueberries on top.
- Bake for 20-25 minutes until the edges are puffed and golden brown. Avoid opening the oven during baking.
- Remove from the oven, dust with powdered sugar if desired, and serve immediately with maple syrup.
Notes
Use fresh blueberries for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg