Ingredients

The following ingredients have 5 Servings
  • 2 tbsp butter
  • 150 g (1 cup + 3 tbsp) plain (all-purpose) flour
  • 3 large eggs
  • 240 ml (1 cup) milk - full or half fat
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 cups fresh blueberries
  • 1 tbsp water
  • 3 tbsp granulated/caster sugar
  • Vanilla ice cream
  • 1 tbsp icing sugar/confectioners' sugar

Instruction

  • Place a 12” cast iron pan in the oven and preheat to 210c. Add the butter and let it melt and heat for 5 minutes until light brown bits start to appear in the butter.
  • Whilst the butter is heating, whisk together the remaining pancake ingredients.
  • Open the oven and working quickly (so the pan doesn’t cool too much) use a brush to brush the melted butter all over the inside (including the sides) of the pan. Quickly and carefully pour in the pancake mixture and close the oven.
  • Cook for 15-18 minutes until browned and risen.
  • Whilst the pancake is in the oven, make the blueberry sauce. Place the blueberries, water and granulated sugar in a pan and heat for about 5 minutes until the blueberries release their colour and the sugar dissolves. Turn off the heat and put to one side to cool slightly.
  • Take the pancake out of the oven (the centre may be very puffed up, but it will go back down after a minute or two) and spoon in the blueberry sauce. Add a couple of scoops of ice cream and sprinkle with icing sugar.
  • Slice and serve!