½ (¼ cup) stick unsalted butter
1¼ pounds firm, tart apples (about 3 medium), such as Granny Smith, peeled, cored, and cut into ¼-inch-thick slices
lemon juice so apples dont turn brown
1 cup blueberries
¼ cup granulated sugar
¼ teaspoon ground cinnamon
3 large eggs
½ cup whole or low-fat milk
½ cup unbleached all-purpose flour
¼ teaspoon salt
No nutrition information available
1. Preheat oven to 425F. Melt butter over medium-high heat in an ovenproof 10-inch skillet. Add apples, blueberries, granulated sugar, and cinnamon and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, 5 to 7 minutes. Remove skillet from heat.
2. Combine eggs, milk, flour, and salt in a food processor and process until smooth. (This can also be done with an electric mixer or by hand with a whisk.)
3. Spread the browned apples evenly across the bottom of the pan. Pout the batter over the apples. Place the skillet in the oven and bake until the pancake is golden and puffed, 18 to 20 minutes.
4. Remove the pan from the oven and let the pancake rest in the pan for 5 minutes. Sprinkle with confectioner’s sugar, cut into wedges, and serve immediately.