3/4 c. milk
3/4 c. flour
1 t. vanilla
2 t. grated lemon zest
4 T. melted butter, divided
1 c. blueberries
1 lemon, halved, and one half thinly sliced
1/4 c. powdered sugar
Whisk together the eggs and milk. Slowly add flour and mix until just combined. Mix in vanilla, lemon zest, and 2 T. melted butter. Melt the other 2 T. butter in a hot skillet and swirl around to coat the pan. Remove from the heat and pour in the pancake batter. Scatter the blueberries over the batter. Bake the pancake at 400 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for 10 minutes more, or until pancake is puffy and golden. Squeeze half of a lemon over the pancake and sift powdered sugar over the top. Garnish with lemon slices. Cut into wedges and serve.
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