Description
Blueberry lemon dutch baby pancake brings European charm to breakfast with its puffy golden skillet-baked perfection. Rich flavors and delicate texture invite weekend brunch companions to savor each delightful bite you’ll love.
Ingredients
Scale
Blueberry Lemon Dutch Baby
Main Ingredients:
- 3 large eggs, at room temperature
- 3/4 cup (180 milliliters) milk, at room temperature
- 3/4 cup (94 grams) all-purpose flour
- 1 cup (150 grams) fresh or frozen blueberries
Flavoring Ingredients:
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon (12 grams) sugar
- 1/4 teaspoon kosher salt
Preparation and Serving Ingredients:
- 3 tablespoons (42 grams) unsalted butter
- Powdered sugar
- Lemon curd
- Maple syrup
Instructions
- Prepare the culinary canvas by heating the oven to a scorching 425°F (220°C), positioning an ovenproof skillet (preferably cast iron) inside to absorb intense heat.
- Transform eggs, milk, flour, vanilla, lemon zest, sugar, and salt into a silky, aerated mixture using a blender, ensuring a smooth, frothy consistency.
- Extract the blazing-hot skillet from the oven and swiftly introduce butter, allowing it to melt and create a protective, glistening layer across the surface.
- Gently cascade the velvety batter into the sizzling skillet, distributing it evenly before artfully scattering fresh blueberries across the landscape.
- Slide the skillet back into the fiery oven, allowing the Dutch baby to metamorphose for 15-20 minutes until the edges rise dramatically and develop a golden, crisp exterior.
- Carefully extract the puffed creation from the oven and promptly invert onto a waiting plate, creating a dramatic presentation ready for embellishment with a dusting of powdered sugar, vibrant lemon curd, rich maple syrup, or a harmonious combination of toppings.
Notes
- Ensure the skillet is scorching hot before adding batter to create a dramatic, puffy rise and crispy golden edges.
- Use fresh or frozen blueberries; if frozen, do not thaw to prevent color bleeding into the batter.
- For gluten-free version, swap all-purpose flour with almond or gluten-free blend, maintaining same measurement.
- Customize flavor by adding ground cinnamon, nutmeg, or replacing vanilla with almond extract for diverse taste profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 185 mg