These pancakes are baked in individual skillets, creating a puffy texture with crispy edges.
4 large eggs 1 cup whole milk 1 cup all-purpose flour ¼ cup granulated sugar ½ teaspoon finely grated fresh lemon zest ¼ teaspoon salt 2 tablespoons unsalted butter 1 cup blueberries, plus more for topping Confectioners' sugar, for sprinkling
Preheat oven to 400°F. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender. Heat four 6 1/4- to 6 1/2-inch cast-iron skillets on the stovetop over high heat. Divide butter among the skillets and melt. Divide the batter among the skillets, then scatter with blueberries. Bake until puffed and cooked through, about 15 to 18 minutes. Top with additional blueberries and sprinkle with confectioners' sugar. Serve immediately.
