A Lemon-Blueberry Dutch Baby Is The Perfect Way To Welcome Spring
A Dutch baby pancake is a big puffy pancake that is baked in the oven and uses more egg than a traditional pancake , making it a bit more custardy. This one gets some blueberries, which burst and get a little jammy while baking. The edges and tops of a dutch baby get crispy while the center stays soft. Spread some lemon curd on top for a perfect spring brunch.
Did you try making this? Let us know how it went in the comments!
Yields: 4 servings
Prep Time: 5 minutes
Total Time: 35 minutes
Ingredients
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3
large eggs
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3/4 c.
(90 g.) all-purpose flour
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3/4 c.
whole milk
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2 tbsp.
granulated sugar
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1
lemon, zested
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1/4 tsp.
kosher salt
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4 tbsp.
unsalted butter
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1/2 c.
fresh or frozen blueberries
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Lemon curd and confectioners' sugar, for serving
Directions
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Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat.
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In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes.
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Place butter in preheated skillet and return to oven until butter is melted, 3 to 5 minutes. Carefully pour batter into center of skillet. Top with blueberries.
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Bake Dutch baby until golden brown and puffed, 20 to 23 minutes. Let cool 5 minutes.
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Top with lemon curd and dust with confectioners' sugar.
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