- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 260 cal
- 10g fat (4g sat)
- 170mg chol
- 380mg sodium
- 32g carb
- 4g fiber
- 10g protein
Ingredients
- 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)
Directions
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.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member