- 113 g butter, cubed
- 2 cups Woolworths Ayrshire full-cream milk
- 4 large free-range eggs
- 1 t vanilla extract
- 170 g flour
- 1 1⁄2 t baking powder
- 1 lemon, zested
- 3 T icing sugar
- For the blueberries:
- 3 T sugar
- 180 g blueberries
- Lemon juice, a squeeze
Preheat the oven to 200°C. Place the butter in the base of an ovenproof dish, then into the oven until bubbling.
Blend the milk, eggs, vanilla, flour and baking powder until smooth. Pour the batter into the hot butter and bake at 180°C for 25 minutes, or until puffed and golden.
To make the blueberries, heat the sugar in a nonstick pan, add the blueberries and lemon juice and caramelise for 5 minutes over a medium heat.
To serve, sprinkle the lemon zest and icing sugar over the pancake and spoon over the blueberries.
Cook's note: A super-early start in the kitchen should be rewarded with an extra-special breakfast, and this easy oven-baked pancake will keep everyone happy. Best thing ever – there’s no flipping involved. Just bake, scoop and serve!