Blueberry Dutch Baby Pancakes

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 large eggs

1 cup whole milk

1 cup all-purpose flour

¼ cup granulated sugar

½ teaspoon finely grated fresh lemon zest

¼ teaspoon salt

2 tablespoons unsalted butter

1 cup blueberries, plus more for topping

Confectioners' sugar, for sprinkling

Directions

Heat oven; blend batter: Preheat oven to 400°F. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.

Heat skillets and add butter; add batter, followed by berries: Heat four 6 1/4- to 6 1/2-inch cast-iron skillets on the stovetop over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries.

Bake until cooked through; top with berries and sugar and serve: Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.