Easy Lemon-Blueberry Dutch Baby Pancakes
Unlike most pancakes, Dutch babies are baked in the oven, rather than being fried. They are generally thicker and lighter than most pancakes.
A Dutch baby pancake is also sometimes called a German pancake, a Bismarck, a Dutch puff, a Hooligan, or a Hootenanny.
Made with fresh lemon zest and sweet blueberries, this Dutch baby recipe compliments of Alexandra’s Kitchen.
Ingredients
4 tablespoons butter, divided
1/2 cup whole or 2% milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
the zest of one lemon
1 cup blueberries
Confectioners sugar for dusting
Preparation
Place an oven rack in the middle position and preheat the oven to 450°F.
Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth.
Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
Keyword: Breakfast Main
