Four small, oven-proof skillets are needed to make the individual pancakes. Either cast-iron or enameled cast-iron skillets work well. A large oven-proof skillet can be used, but the baking time will be longer.

Print Recipe PDF

RECIPE TIP:  Fresh raspberries can be substituted for the blueberries with equally tasty results!

INGREDIENTS

4 large eggs
1 cup whole or 2% milk
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon LorAnn Lemon Bakery Emulsion
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blueberries
Confectioners' sugar, for sprinkling on top

DIRECTIONS

1. Preheat oven to 400 degrees F. Blend together eggs, milk, flour, granulated sugar, Lemon Emulsion, and salt in a blender until well mixed, scraping down sides of pitcher if needed. 
2. Heat four small (approx. 6 1/2-inch) oven-proof skillets over high heat. Divide butter among them, and melt. Divide batter between skillets, then scatter with berries. 
3. Bake until puffed and cooked through and tops are set, 16 to 18 minutes. Sprinkle with confectioners' sugar. 

Serve immediately.