Description
Delightful blueberry lemon dutch baby pancake offers a sunshine-kissed breakfast experience with its golden, puffy edges and tangy fruit notes. Crisp skillet-baked perfection invites you to savor each delectable, pillowy bite of this elegant morning treat.
Ingredients
Scale
Blueberries and Lemon Dutch Baby Ingredients:
Main Ingredients:
- 3 large eggs, at room temperature
- 3/4 cup (180 milliliters) milk, at room temperature
- 1 cup (150 grams) fresh or frozen blueberries
Dry Ingredients:
- 3/4 cup (95 grams) all-purpose flour
- 1 tablespoon (12.5 grams) sugar
- 1/4 teaspoon kosher salt
Flavor Enhancers:
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 3 tablespoons (45 grams) unsalted butter
Serving Options:
- Powdered sugar
- Lemon curd
- Maple syrup
Instructions
- Prepare the culinary workspace by positioning the oven rack in the center and heating to 425°F. Select a robust cast iron skillet and allow it to warm alongside the oven.
- Craft a luxurious batter by transforming eggs, milk, flour, vanilla, lemon zest, sugar, and salt into a silky, aerated mixture using a blender until completely smooth.
- Extract the scorching skillet from the oven and swiftly introduce butter, rotating the pan to create a comprehensive golden coating across its surface.
- Gently cascade the velvety batter into the heated skillet, ensuring an even distribution. Artfully scatter fresh blueberries across the liquid landscape.
- Transfer the skillet back into the oven’s embrace, allowing the Dutch baby to transform for approximately 15-20 minutes. Monitor until the edges elevate dramatically and acquire a rich, caramelized bronze hue.
- Carefully extract the puffy creation from the oven. Swiftly invert onto a waiting serving plate, revealing its gorgeous golden architecture.
- Embellish with a delicate snowfall of powdered sugar, dollops of tangy lemon curd, or a drizzle of maple syrup, inviting guests to personalize their culinary experience.
Notes
- Ensure the skillet is scorching hot before adding batter to achieve maximum puffiness and crispy edges.
- Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent excess moisture in the dish.
- Experiment with alternative flour types like almond or gluten-free blend for dietary modifications.
- Add a pinch of cinnamon or cardamom to the batter for an extra flavor dimension that complements the lemon and blueberries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 180 mg