Description
A bright and effortless Dutch baby pancake, fluffy and puffy, infused with fresh lemon and blueberries.
Ingredients
Scale
- 90 g (3/4 cup) all-purpose flour
- 3 large eggs, room temperature
- 240 ml (1 cup) whole milk
- 25 g (2 tbsp) granulated sugar
- Zest of 1 lemon (about 1 tbsp)
- 15 ml (1 tbsp) lemon juice
- 30 g (2 tbsp) unsalted butter
- 150 g (1 cup) fresh blueberries
- 1/4 tsp (1.5 g) kosher salt
Instructions
- Preheat the oven to 220°C (425°F) and place the empty skillet in the oven for 10 minutes.
- Combine all ingredients in a blender and blend until smooth, resting the batter for 5 minutes.
- Remove the hot skillet and add butter, swirling to coat.
- Pour the batter into the hot skillet and scatter blueberries over the top.
- Bake for 18–22 minutes until puffed and golden brown.
- Let cool slightly, then serve warm with lemon juice and powdered sugar.
Notes
For a richer flavor, substitute whole milk with cream or half-and-half. Avoid opening the oven during baking to maintain the rise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg