1) Preheat
oven to 450 degrees
2) Place in
blender:
4 eggs
½ cup milk
½ cup flour,
spelt or Einkorn
1 teaspoon
vanilla
¼ teaspoon
salt
3
Tablespoons maple syrup or organic sugar
2
Tablespoons melted butter
Zest of 1
lemon (or generous 1/2 tsp dehydrated lemon zest + 1 TBsp lemon juice)
3) Blend until
smooth.
4) In a cast iron skillet (I have used both an 8 1/2” & a 10”, measured at the interior bottom of the pan) over medium-high heat, melt 2 Tablespoons butter
5) Add 1 cup blueberries.
6) Immediately
add batter from blender.
7) Place
skillet in oven.
8) Bake for
15 minutes.
9) Remove from oven. Drizzle with maple syrup, if desired. Or, in place of maple syrup: Drizzle with fresh-squeezed lemon juice & sprinkle with powdered sugar.
This will
likely work in various sizes & shapes of ovenproof pans/casserole dishes.