Lemon Blueberry Dutch Pancake

 

Lemon Blueberry Dutch Pancake

Ingredients

4 eggs

1/2 cup milk

1/2 cup flour

1 tsp vanilla

1/4 sp salt

3 TBSP sugar

2 TBSP meltedf butter

Zest of lemon

Place all ingredients in a blender. Blend until smooth. Melt 2 TBSP of butter in an oven safe skillet over medium high heat. Add 1 cup of blueberriesthen immediately add the batter and transfer to a 450 degree oven for 15 minuters. It will puff up in the oven but will collapse as it cools. To serve dust with powdered sugar if you wish an drizzle with maple syrup.

Notes; I used a hand mixer the 2nd time I made and turned out just fine. I also used lemon juice instead of lemon zest. You can use different fruit with this but if lemon don't with it omit it.