Description
A delightful baked pancake with lemon curd and fresh blueberries, perfect for brunch.
Ingredients
Scale
- 2 tablespoons butter
- 3 large eggs, room temperature
- 1/2 cup milk, warm
- 1/2 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 2 cups blueberries
- 1 tablespoon powdered/confectioners sugar
Instructions
- Place the butter in a large (10 inch) oven safe skillet.
- Preheat the oven to 425°F (220°C).
- Put the skillet in the preheated oven until the butter melts, about 30 seconds.
- Combine eggs, milk, flour, sugar, and salt in a mixing bowl.
- Pour the mixture into the skillet.
- Return the skillet to the oven and bake until puffed and golden brown, about 15-20 minutes.
- Let cool until the puffing goes down.
- Fill with lemon curd and blueberries.
- Sprinkle with powdered sugar to serve.
Notes
For a twist, experiment with different fruit curds or toppings like caramelized bananas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 175mg