Blueberry Lemon Dutch Baby
Prep time: 
Cook time: 
Total time: 
Serves: 1 pancake enough for 2-4 people
  • 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
  1. Place a 10-12 inch cast iron skillet in the oven and heat to 425˚F.
  2. 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.
  3. 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.
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