Before you begin: Have all your Dutch baby ingredients out and at room temperature.
• Place a heavy 10-inch skillet like a seasoned cast iron skillet in the middle rack of the oven and preheat to 425 degrees. If you have a convection oven now is the time to use it.

Blueberry Sauce Recipe:

• While the oven and pan are preheating, add blueberries, syrup and a pinch of salt to a heavy bottomed saucepan. Bring to a boil, then simmer for 15 - 20 minutes, stirring occasionally. Using a immersion or high-powered blender, blend the blueberries. Add vanilla and lemon juice, blending until smooth. Add more maple syrup to taste, if needed.

Skillet Pancake Batter for Two:

• Now, whisk together the pancake batter. Combine eggs, flour, milk brown sugar, lemon zest, vanilla, and salt in a immersion blender beaker or blender pitcher and blend until very smooth. When oven is preheated, remove skillet from oven making sure to place a hot pad or towel around the handle to avoid burning your hand.
• Add the butter to the hot pan, and place back into the oven, until butter is melted, about 1-2 minutes. Once the butter is melted in the skillet, remove from oven and quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
• Lower oven temperature to 300℉ and cook for another 5 minutes until the center is done. Remove pancake from oven, cut into wedges, and serve right away, topped with blueberry sauce, a sprinkling of powdered sugar, and berries, if desired.