Oven Baked Blueberry Lemon Pancake

Celebrate Mom on Mother’s Day with a homemade breakfast surprise. This recipe is a twist on a delicious puff pancake, also called a Dutch baby, which typically is baked in a large cast-iron skillet. There's no reason to stand around flipping pancakes when you can make an Oven-Baked Blueberry Skillet Pancake! Finally, families can eat pancakes together - at the same time!

• 1 cup self-rising flour

• 3 tablespoons + 1 teaspoon granulated sugar

• 3/4 cup milk

• 1 large egg

• 2 tablespoons Eureka Lemon Olive Oil, plus 1 tablespoon for pan

• 1 cup blueberries (about 5 ounces)

• Confectioners' sugar, for serving

• Blueberry Balsamic mixed with equal parts of Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and Eureka Lemon Olive Oil in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon Eureka Lemon Olive Oil, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.