Dutch Baby Pancakes with Blueberries

To make four individual pancakes, you will need four little cast-iron skillets, 6¼-6½" in diameter. You can use one 12" cast-iron skillet instead; it will take about 20 minutes to bake.

4 large eggs
1 cup whole milk
1 cup all-purpose flour, unbleached
¼ cup granulated sugar
½ tsp. lemon zest, finely grated
¼ tsp. sea salt
2 Tbsp. unsalted butter
1 cup blueberries

Garnish:
blueberries
confectioners' sugar

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6).

Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.

Heat four 6¼-6½" cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries.

Bake until puffed and cooked through and tops are set, 15-18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

Makes 2-4 servings.