Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
88
High
Nutrition per serving
Calories1321.1 kcal (66%)
Total Fat68.6 g (98%)
Carbs140.2 g (54%)
Sugars81.3 g (90%)
Protein37.8 g (76%)
Sodium923.5 mg (46%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
Step 2
Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
Step 3
Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
Step 4
Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
Notes
3 liked
0 disliked
Delicious
Easy
Under 30 minutes
Go-to
Sweet
