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This puffy lemon-blueberry skillet pancake turns basic breakfast stuff into a gorgeous, golden cloud that sinks down dramatically when it hits the table. The mix of tangy lemon, sweet blueberries, and rich batter makes an eye-catching dish without much work.
I stumbled on this idea during a lazy Sunday morning when I wanted something fancy but didn't feel like spending forever cooking. My kids were blown away by how it puffed up with those crispy golden edges, and now it's what we make whenever someone stays over.
Ingredients
- Butter: split between the batter and pan for flavor and that must-have golden edge
- Whole or 2% milk: gives the batter just the right thickness
- All-purpose flour: builds the base while keeping everything light
- Large eggs: make the pancake puff up dramatically
- Granulated sugar: adds just enough sweetness without going overboard
- Vanilla extract: brings a warm background flavor
- Salt: brings out all the tastes and cuts the sweetness
- Lemon zest: adds bright, zingy flavor that perks everything up
- Fresh blueberries: pop with juicy sweetness when baked
- Confectioners sugar: for that pretty dusting on top
Step-by-Step Instructions
- Preheat and Prepare:
- Put your oven rack in the middle and crank it to 450°F. Set your cast iron pan over low heat while mixing everything. This slow warmup really matters for getting that awesome puff.
- Blend the Batter:
- Melt two tablespoons butter and dump it in your blender with milk, flour, eggs, sugar, vanilla, salt, and lemon zest. Blend till it's totally smooth. Don't skip the blender step. It puts air in and gets rid of lumps that would stop it from rising right.
- Create the Base:
- Turn the pan heat to medium-high and toss in the rest of the butter. Once it's melted, throw in blueberries and shake the pan a bit. The sizzling butter makes a hot bed for those berries.
- Pour and Bake:
- Right away, pour the batter over those hot berries and stick it in the oven. Bake around 15 minutes until it's super puffy with golden brown edges. The crazy rise happens because the hot pan makes the edges set fast while the middle keeps going up.
- Serve Immediately:
- Sprinkle with powdered sugar while it's still hot. Cut it like a pie and serve right then with maple syrup. The pancake starts sinking minutes after leaving the oven, so you've gotta move fast.
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You Must Know
The lemon zest is what makes this dish pop. I left it out once and even though the pancake was fine, it missed that bright kick that makes this version so good. My little girl now helps me grate the lemon, careful to avoid the bitter white part, which has turned into our special weekend thing.
The Perfect Pan Matters
You really need a good cast iron skillet for this. The heavy bottom spreads heat evenly, so you get that awesome rise around the edges while the middle stays soft and custardy. If your pan isn't well-seasoned, the pancake might stick. A 10-inch skillet makes a thinner, crispier pancake, while a 9-inch gives you something a bit thicker and more custardy.
Make It Your Own
What's great about this dish is how you can switch it up. Try swapping in cranberries and orange zest during fall and winter. Sliced apples with cinnamon taste amazing when the weather turns cool. For something not sweet, skip the sugar and vanilla, add some herbs, and top it with roasted veggies and cheese after it's baked. The method stays the same but you can change the flavors with what's in season.
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Troubleshooting Tips
If your pancake doesn't puff up much, your oven might be running cool. Grab an oven thermometer to check. Eggs and milk at room temperature also help it rise better. If the middle seems too wet, cook it another minute or two but watch it closely so the edges don't burn.
Common Questions
- → Can I use frozen blueberries instead of fresh?
You bet. Frozen blueberries work fine. Just thaw them a bit and let extra water drain off so your batter doesn't get too wet.
- → What type of skillet is best for this dish?
Cast iron skillets really can't be beat. They spread heat evenly and hold onto high temps, which makes your batter puff up nicely.
- → How can I make a cranberry variation?
Swap out the 1 cup of blueberries for 1.5 cups of cranberries and use orange zest instead of lemon to create a tasty cranberry version.
- → Can I make this dairy-free?
Sure thing. Just grab some non-dairy milk and vegan butter to make a dairy-free option that still tastes great.
- → What's the best way to serve this dish?
Serve it while it's still warm with a sprinkle of powdered sugar on top and some maple syrup drizzled over or fresh fruit on the side.