- 4
0/5
(0 Votes)
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
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.