Lemon Blueberry Dutchbaby

I’m always looking for new breakfasts to make for my school-aged nanny kids. On a snow day off from school I used AI to find this dutchbaby recipe to make with the ingredients we had in my Nanny Family’s fridge. I think the recipe is similar to a recipe from Natasha’s Kitchen. Pro tips for making this recipe include using room temperature eggs and milk for a better rise. Ensure the cast iron skillet is very hot before pouring in the batter to ensure maximum puff. Don’t peek and the oven door closed while baking to avoid deflating.

You Will Need:

Blender
Cast Iron Pan
Measuring Cups and Spoons
4 Tbs Butter
1/2 cup Milk
1/2 cup Flour
4 Eggs
3 Tbs Sugar
1 tsp Vanilla
zest from one Lemon
1 cup Blueberries
Powdered Sugar (optional for serving)
Maple Syrup (optional for serving)

What to Do:

1. Preheat & Prep: Preheat oven to 450°F (230°C). Place a 9 or 10-inch cast-iron skillet in the oven to heat the pan.

2. Blend Batter: In a blender, combine eggs, milk, flour, sugar, vanilla, salt, lemon zest, and 2 tbsp melted butter. Blend until smooth and airy.

3. Heat Pan & Add Butter: Carefully remove the hot skillet, add remaining 2 tbsp butter, and swirl to coat.

4. Add Blueberries then Batter: Add blueberries to your buttered pan and shake to coat the blueberries. Place blueberries into the oven for 1 minute to warm the blueberries so they do not hinder the rise of the pancake. Then pour in the batter.

5. Bake: Bake for 15-20 minutes until puffy and golden brown.

6. Serve: Dust with powdered sugar, extra lemon zest, or syrup.

References:

Basic recipe from Natasha’s Kitchen
Photo by Stephanie Felzenberg

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