Blueberry Baked German Pancake

Ingredients:
3 eggs, at room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
2 tablespoons melted butter
1/3 cup fresh blueberries, stemmed, washed and thoroughly drained
lemon wedges for serving
powdered sugar for serving
mixed fresh berries for serving

Directions:
Preheat oven to 450 degrees F. Butter one 12-inch skillet or pan or four 6-inch skillets or pans.

Break eggs into a medium sized mixing bowl, and beat well until thoroughly combined. Beat in milk and vanilla extract.
Put all dry ingredients into a sifter. Sift over the milk and egg mixture, whisking to combine dry ingredients thorougly with the liquid. The batter should be thin and pale colored.

Whisk in melted butter until the batter is smooth and slightly thicker.
Pour the batter into the prepared pan or pans and scatter the blueberries evenly over the batter. Bake for 15 minutes at 450 degrees F. (If you have a convection oven, as I do, bake only for ten minutes.) If you are making baby pancakes, they will be done after this amount of time–remove from oven, and proceed with serving instructions.

If you are making a large pancake, lower oven temperature to 350 degrees and bake for another 10 minutes (if you have a convection oven, as I do, bake for only 2 more minutes.)

To serve, dust with powdered sugar, and cut into wedges. Sprinkle each serving with additional berries and give each person a lemon wedge or two to squeeze over thier pancake pieces.