A Dutch Baby is one of my favorite weekend breakfasts. It feels special without being a lot of work or taking a lot of time. Plus, it’s a total stunner! It’s impressive without any fuss. I mean, the batter gets mixed up in seconds with some help from an immersion blender (or regular blender), and it comes out of the oven all puffed and golden, with crisp edges and a custardy center. So much drama!
I love serving them simply with wedges of lemon for squeezing and granulated sugar, or maple syrup for the husband, but every once in a while I like to mix up a quick and fruity sauce to make this breakfast even more special. This Dutch Babe keeps the classic lemon flavor intact but dresses it up with vibrant blueberries and softly whipped cream. It’s a great combo and the sauce can be made in the 20 minutes that it takes this oven pancake to bake. Breakfast for the win!
- 2 tablespoons unsalted butter
- 4 eggs
- ⅔ cup flour
- ⅔ cup milk
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- For the blueberry topping:
- 1 cup blueberries, frozen is fine
- 2 teaspoons lemon juice
- zest of ½ lemon
- 3-4 tablespoons sugar
- Place a 10-12 inch cast iron skillet in the oven and heat to 425˚F.
- In a mixing bowl or a blender combine the eggs, flour, milk, zest, and vanilla. Using an immersion blender (or just the using a blender) blend until everything is smooth and just combined, but not foamy. Place the butter into the preheated cast iron skillet and swirl to melt. Once the butter is melted pour in the batter all at once and place in the hot oven. Bake for about 20 minutes, until the Dutch Baby is puffed and golden.
- While the Dutch Baby bakes make the blueberry topping. In a sauce a saucepan combine all of the ingredients and heat over medium until the berries release their juices, begin to bubble, and become tender. Top the Dutch Baby with the sauce and some softly whipped cream.
The Cast Iron Skillet Cookbook was complimentary provided to me by the publisher. However, I was not compensated for this post and as always, all opinions are my own.