Ingredients

• 2 tablespoons butter
• 3 eggs
• 1/2 cup milk (125 ml)
• 1/2 cup wheat flour
• 1 teaspoon vanilla sugar or regular sugar
• small pinch of salt
• 125 g blueberries

for serving for example

• powdered sugar
• blueberries
• whipped cream with sugar or yogurt
• mint

Preparation

1. Preheat the oven to 220°C. In the middle of the oven, also preheat an ovenproof dish or ovenproof skillet or another form such as a tart pan, diameter about 20 cm.
2. Clarify 2 tablespoons of butter (heat in a saucepan, collect and remove the foam).
3. Place eggs in a blender (standing, with pitcher), add milk, flour, vanilla sugar or sugar, and salt. Mix briefly (about 5 seconds) into a smooth batter. Add blueberries.
4. Pull out the oven rack with the heated dish, pour 2 tablespoons of clarified butter, then pour the blueberry batter. Close the oven.
5. Bake uncovered for about 15 minutes, until the pancake rises in places and is browned.
6. Remove from the oven and sprinkle with powdered sugar. The pancake will deflate as it cools.
7. You can serve with sweetened whipped cream or yogurt and fresh blueberries.