This giant oven-baked pancake is fantastic

• 113 g butter, cubed
• 2 cups Woolworths Ayrshire full cream milk
• 4 large free range eggs
• 1 t vanilla extract
• 170 g flour
• 1 ½ t baking powder
• 1 lemon, zested
• 3 T icing sugar

For the blueberries:

• 3 T sugar
• 180 g blueberries
• Lemon juice, a squeeze

1. Preheat the oven to 200°C. Place the butter in the base of an ovenproof dish, then into the oven until bubbling.
2. Blend the milk, eggs, vanilla, flour and baking powder until smooth. Pour the batter into the hot butter and bake at 180°C for 25 minutes, or until puffed and golden.
3. To make the blueberries, heat the sugar in a non-stick pan, add the blueberries and lemon juice and caramelise for 5 minutes over a medium heat.
4. To serve, sprinkle the lemon zest and icing sugar over the pancake and spoon over the blueberries.

(Serves 8)

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