Lemon Blueberry Dutch Baby
Dutch baby pancake loaded with lemon and blueberries.
Servings 6 people
Calories 193kcal
Ingredients
- 3/4 cup milk
- 3/4 cup flour all purpose
- 4 eggs
- 1/4 cups butter salted
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 2 tsp lemon zest save juice to garnish with
- 1/2 cup blueberries additional for garnish
Instructions
- Place butter into pan and put into oven. Preheat oven to 425 degrees F with the pan in the oven. Add in the blueberries the last few minutes with the butter to allow blueberries to get warm. Remove from oven when butter is melted, hot and sizzling.
- In a blender, combine flour, eggs, milk, baking soda, vanilla and lemon zest.
- Blend until smooth
- Remove hot pan from oven and pour in batter. Pan must be hot!
- Return to oven and bake for 20 minutes or until puffed up and golden brown around the edges.
- Garnish with powdered sugar and lemon juice.
Notes
- Be sure your pan is hot, do not pour the batter into a cold pan. It is the steam from the heat that causes the pancake to puff up.
- This Lemon Blueberry Dutch Baby is best served hot out of the oven. It will begin to deflate as it cools.
Nutrition
Calories: 193kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 206mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg