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Think of this as a giant, sweet, lemony, blueberry filled Yorkshire pudding. It makes for an indulgent breakfast, or delicious dessert. You can also freestyle it and fill the giant pud with whatever tickles your fancy.
¾ cup plain flour
¾ cup whole milk
3 free-range eggs
¼ cup granulated sugar
pinch of flaky sea salt
40 grams unsalted butter
1 large cup fresh blueberries
½ cup lemon curd
icing sugar for dusting
26cm ovenproof cast iron skillet
Place the skillet in the oven and preheat to 200°C fan bake. (you want the skillet screaming hot)
Whisk the flour with the milk, eggs, sugar and salt.
Remove the skillet from the oven, add the butter and swirl to melt. Pour in the batter. Return the skillet to the oven and bake for 18-20 minutes, until the pancake is puffed and the edges are browned.
Remove from the oven and spoon over the lemon curd, add in the blueberries, dust with icing sugar, cut into four and serve hot.