- 2 eggs
- 1/2 cup low-fat milk, at room temperature
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- Oil, for pan
- 1/2 cup blueberries
- Powdered sugar, maple syrup or jam, for serving (optional)
Preheat oven to 425° F.
Whisk eggs in a bowl until light and frothy. Stir in milk, butter and vanilla.
In a separate bowl, combine flour, sugar, lemon zest and salt. Whisk 1/3 of the milk mixture into the flour mixture, until no lumps remain. Slowly whisk in remaining milk mixture.
Lightly oil a 9- or 10-inch ovenproof skillet (cast iron works great) and place in the oven until very hot. Carefully remove the skillet from the oven and pour the batter into the skillet; sprinkle batter with blueberries.
Bake until crisp and golden, about 20 minutes. Transfer to a wire rack and let cool 10 minutes. Sprinkle with sugar, cut into wedges, and serve with maple syrup or jam, if using.