Brown Butter Dutch Baby Pancake with Blueberries & Lemon

• ¾ cup / 180ml milk
• ¾ cup / 125gm flour (all-purpose)
• 2Tbsp sugar
• 3 large free-range eggs
• 1 tsp vanilla extract

Finely grated zest of half a lemon

Pinch salt

• 4 Tbs butter – about 65g (I used salted)
• 1 cup fresh blueberries
• ¾ cup Double cream Greek-style yoghurt
• 2 – 3 Tbsp Lemon curd

Maple syrup to serve

Icing sugar for dusting

1. Preheat the oven to 230 C / 450 F and position the rack in the middle.
2. In the jug of a blender add the milk, flour, sugar, eggs, vanilla extract, zest and salt. Blend for about 30 seconds until smooth.
3. Place a 30cm / 12 inch cast iron ovenproof skillet on the flame of a gas burner and preheat until very hot. If you don’t have a gas hob, put your skillet in the oven to preheat as the oven preheats. When the pan is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter straight away and place it in the oven.
4. Cook for 15 – 18 minutes until puffed up and golden brown.
5. Remove from the oven and top with the Yoghurt lemon curd mixture, fresh blueberries, icing sugar and maple syrup and you are in breakfast heaven.