Puffy Blueberry Lemon Pancake (Print Version)
# Ingredients:
→ Batter
01 -
3 large eggs, at room temperature
02 -
3/4 cup milk, at room temperature
03 -
3/4 cup all-purpose flour
04 -
1/2 teaspoon vanilla extract
05 -
Zest of 1 lemon (about 2 teaspoons)
06 -
1 tablespoon sugar
07 -
1/4 teaspoon kosher salt
→ For Cooking
08 -
3 tablespoons unsalted butter
09 -
1 cup fresh blueberries
→ For Serving
10 -
Powdered sugar for dusting
11 -
Lemon curd or maple syrup (optional)
# Instructions:
01 -
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside to heat up while you prepare the batter.
02 -
In a mixing bowl, whisk together the eggs, milk, flour, vanilla extract, lemon zest, sugar, and kosher salt until smooth. The batter should be thin and well combined with no lumps.
03 -
Using oven mitts, carefully remove the hot skillet from the oven. Add the unsalted butter to the skillet and swirl to coat the bottom and sides as it melts completely.
04 -
Once the butter is melted and bubbling, immediately pour the batter into the center of the hot skillet. Quickly sprinkle the blueberries evenly over the top of the batter.
05 -
Return the skillet to the oven and bake for 20-25 minutes, or until the edges are puffed up dramatically and golden brown. The center should be set but still tender.
06 -
Carefully remove the Dutch baby from the oven - it will be very puffy but will begin to deflate slightly as it cools. Serve immediately while warm, dusted with powdered sugar and accompanied by lemon curd or maple syrup if desired.
# Notes:
01 -
A Dutch baby is like a giant popover or Yorkshire pudding and puffs up dramatically during baking.
02 -
Room temperature eggs and milk are important for achieving the maximum puff in your Dutch baby.
03 -
The Dutch baby will deflate after removing from the oven - this is normal and expected!