- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 9 g
- Cholesterol
- 198 mg
- Sodium
- 218 mg
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 9 g
- Cholesterol
- 198 mg
- Sodium
- 218 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
- Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
- Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
- Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.
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