This has become one of my new favorite desserts, sort of a cross between a pancake and a soufflé, to make this Summer as the blueberries have been exceptional on both coasts this season. But I plan on making this year round. I first saw a recipe for this in a magazine when we were at Hawthorne and gave it a try. I have since seen mention of it as a breakfast option, which I think would be yummy too, but I really love serving it as a dessert.
A black cast iron pan/skillet from 8 to 12 inches is best, but I have also make one in a non-stick pan and it worked swell. Turn on the oven to heat up to a hot 425 degrees while you mix up this batter. In a good sized bowl add a half of a cup of flour, half of a cup of whole milk, 2 eggs, 2 tablespoons of sugar, and an 1/8 of a teaspoon of both salt and ground nutmeg. Mix all together. Don’t worry, fine if a tad lumpy. Set aside.
Then add 3 tablespoons of unsalted butter to the pan/skillet which is on the stovetop on medium high heat. Let the butter melt being sure it is covering the entire interior surface of the bottom of the skillet. Then add the mixture to that. Working quickly, scatter a half to a cup of fresh blueberries to the mixture. It is now ready to go into the now quite hot oven for 15 to 20 minutes. Check at 15 and if it not inflated and brown edged, cook a bit longer. It is the prettiest, puffiest darn thing right when it comes out of the oven (which makes it soufflé like) but will deflated quite quickly (which makes it pancake like) while still so yummy looking. Take a half cut lemon and squeeze over the entire thing. Cut and serve with a spoonful of maple syrup over each piece and to guild the lily, add a sprinkling of powdered sugar right when ready to serve. I promise you will have happy guests. Enjoy!