This recipe came from my Living magazine, also found here. It’s copied below because I am in no position to be modifying Martha’s recipes! Nor would I want to in this case.
I love how it puffs up while it bakes – this would be a really impressive-looking dish to take to a brunch. And the best part is that it tastes as good as it looks. No, the best part is how versatile it is … think of all the different fruit you could use in this! Oliver didn’t like it as much as the rest of us, I think because it tastes ‘eggier’ than a regular pancake. But he’s also not that into trying new things these days so I won’t give up on it and will try it again.
4 large eggs
1 cup whole milk
1 cup flour
1/4 cup white sugar
1/2 tsp fresh lemon zest
1/4 tsp salt
2 Tbsp butter
1 cup blueberries
Confectioners’ sugar, for sprinkling (optional)
Preheat oven to 400 degrees.
Blend together eggs, milk, flour, sugar, lemon zest, and salt in a blender.
Heat cast-iron skillet over high heat (I used one 12″ pan but the original recipe split the batter between four smaller ones). Melt butter. Pour in the batter. Scatter the berries over top of the batter.
Bake until puffed and cooked through and the tops are set, about 20 minutes for the 12″ pan.
Top with more berries, sprinkle with confectioners’ sugar.