Baked German Pancake with Blueberry-Banana Topping

By cheeserohan

Ingredients

• Blueberry-Banana Topping:
• 2 Tablespoons vegetable oil
• 6 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1 cup flour
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1 pint blueberries
• 1/2 cup confectioners' sugar
• 1 Tablespoon lemon juice
• 1 large banana, peeled, diced

Details

Servings 4

Preparation

Step 1

1. Heat oven to 450F. Brush about 1 Tablespoon of the oil over bottom and up sides of two 10- or 12-inch cast iron skillets. Break eggs into a blender. Add milk and salt; mix until blended but not frothy. Add the flour; blend briefly to moisten the flour. Do not over mix. Add butter; blend briefly.

2. Divide the batter between the prepared pans. Bake until puffed 10-12 minutes. Do not open oven. Reduce oven temperature to 350 degrees; bake until golden brown; about 10 minutes.

3. Meanwhile, for topping, mix blueberries, confectioners' sugar and lemon juice. Mash briefly. Let stand 2 minutes. Stir in banana. Cut pancakes into large wedges; place on plates. Pass the blueberry banana topping.