Blueberry Dutchbaby

Ingredients:

4 tbsp Blueberry EVOO

1/2 cup whole or 2% milk

1/2 cup all-purpose flour

4 large eggs

3 tbsp granulated sugar

1 tsp vanilla

1/4 tsp Vanilla Bean Sea Salt

zest of one lemon

1 cup blueberries

Confectioners sugar for dusting

Blackberry or Huckleberry Balsamic, for serving

Directions:

1. Place an oven rack in the middle position and preheat the oven to 450°F.

2. 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. 

3. To a blender add 2 tbsp of the EVOO, 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.)

4. Place the remaining 2 tbsp of EVOO into the cast iron skillet. Turn the heat up to medium-high. Let the EVOO heat, add the blueberries, and give the skillet a shake.

5. 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.

6. Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with Balsamic or maple syrup.