This Blueberry Dutch Baby Pancake is a delightful, fluffy treat perfect for breakfast or brunch. It's easy to make, requiring just a few ingredients and minimal prep time.
Preparation time
10min
Cooking time
25min
Ingredients
4 Servings
- 150 grams blueberries
- 3 tablespoons butter
- 3 eggs
- 65 grams flour
- 1 teaspoons lemon zest
- 120 milliliters milk
- powdered sugar
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 220°C (425°F).
Step 2
Place a cast-iron skillet in the oven to heat up.
Step 3
Melt the butter in a microwave or on the stovetop.
Step 4
In a blender, combine milk, flour, eggs, vanilla extract, salt, and melted butter. Blend until smooth.
Step 5
Carefully remove the hot skillet from the oven and add the remaining 1 tablespoon of butter, swirling to coat the bottom.
Step 6
Pour the batter into the skillet and sprinkle the blueberries and lemon zest on top.
Step 7
Bake for 20-25 minutes until the Dutch Baby is puffed and golden brown.
Step 8
Remove from the oven and dust with powdered sugar before serving.