Oven-Baked Blueberry German Pancake

This delightful oven-baked pancake is fluffy, light, and packed with juicy blueberries. Perfect for a quick breakfast or brunch, it can be served with a drizzle of maple syrup and a dollop of yogurt for added indulgence.

Steps

1. Preheat your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe pan inside to heat. 2. In a mixing bowl, whisk together the flour, milk, egg, sugar, vanilla extract, and salt until smooth. 3. Carefully remove the hot skillet from the oven and add a small amount of butter (or oil) to coat the bottom. 4. Pour the pancake batter into the skillet, then sprinkle the blueberries on top. 5. Bake in the preheated oven for 20-25 minutes, or until the pancake is puffed and golden brown. 6. Remove from the oven and let cool slightly before slicing. 7. Serve warm, drizzled with maple syrup and topped with yogurt if desired.

1/4 cup all-purpose flour 1/4 cup milk 1 large egg 1 tablespoon sugar 1/4 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup blueberries (fresh or frozen) Optional: Maple syrup, for drizzling Optional: Yogurt, for topping