Blueberry German Pancake

This fluffy, oven-baked pancake is reminiscent of classic German pancakes, infused with fresh blueberries for a delightful twist. Perfect for a quick breakfast or brunch, it can be topped with maple syrup and yogurt for extra indulgence.

Steps

Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together the eggs, milk, flour, sugar, and salt until smooth. In an oven-safe skillet, melt the butter over medium heat. Once melted, pour the batter into the skillet, then scatter the blueberries evenly on top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden. Carefully remove from the oven, let cool slightly, then drizzle with maple syrup and top with yogurt if desired.

2 large eggs 1/2 cup milk 1/2 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 2 tablespoons unsalted butter 1/2 cup fresh blueberries Optional: Maple syrup and yogurt for serving