Description
A puffed sourdough pancake layered with ripe blueberries and bright lemon zest. The cracked, air-filled dome is balanced by tangy-sweet fruit and served with confectioners’ sugar and maple syrup for a rustic, breakfast-worthy dish.
Ingredients
Butter (divided), unsalted
Milk, 2% or whole
All-purpose flour, unbleached
Eggs, large, room temperature
Granulated sugar, coarse
Vanilla extract, pure
Salt
Lemon zest, 1 lemon
Blueberries, 1 cup (wild)
Confectioners’ sugar, for dusting
Instructions
Preheat oven and place oven rack in middle position. Preheat oven to 450°F. Set 9-inch cast iron skillet over low heat on stovetop
Melt 2 tbsp butter in a small skillet. Transfer to blender. Add milk, flour, eggs, sugar, vanilla, salt, and lemon zest
Blend on high for 1 minute. Scrape sides to ensure no lumps
Add remaining 2 tbsp butter to cast iron skillet over medium-high. Shimmer but do not brown. Immediately add blueberries and shake skillet gently
Pour batter over blueberries. Transfer to preheated oven. Bubbles should rise immediately. Bake 10–12 minutes until golden and puffed
Notes
Use cold butter for better oven temperature control.
Grate lemon zest fresh for maximum aroma.
Omit confectioners’ sugar for paleo or low-sugar versions.
Serve with maple syrup as described or substitute with honey if preferred.
- Prep Time: 10
- Cook Time: 15
- Category: Trend Recipes
- Method: Oven-baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg