I’ve always been amazed by how many different breakfast food you can create using just milk, eggs, and flour; here is one of the more interesting examples.
Oh, did i mention that everything comes together in about 30 blessed minutes?
3/4 cup flour
3/4 cup whole milk (warmed)
1 tablespoon sugar
3 tablespoons butter
1 tablespoon vanilla extract
Pinch of salt
1.5 cup fresh blueberries
1/4 cup sugar
Grated zest and juice of a lemon
Powdered sugar,for dusting
Vanilla Ice Cream (optional)
Preheat oven to 220°C.
Combine eggs, flour, milk, salt, vanilla extract and sugar until smooth.
Heat a 10-inch cast-iron skillet over medium heat.
Place butter in the skillet, as soon as the butter has melted, add batter to the pan.
Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 15-20 minutes.
Lower oven temperature to 150°C and bake five minutes longer. It will deflate as soon as it’s removed from the oven.
Dust pancake generously with powdered sugar and top with 2-3 scoops of vanilla ice cream. Serve with blueberry compote.
For the blueberry compote: Combine the blueberries, sugar, 2 tablespoons of the lemon juice and zest in a saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes.