Blueberry Dutch Pancakes

Ingredients

4 large eggs

1 cup whole milk

1 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon finely grated fresh lemon zest

1/4 teaspoon salt

2 tablespoons unsalted butter

1 cup blueberries, plus more for topping

Confectioners' sugar, for sprinkling

Directions

1. Preheat oven to 400 degrees.

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

3. Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt.

4. Divide batter among them, then scatter with berries.

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

6. Serve immediately.

Recipe adapted from Martha Stewart