A light and fluffy German-style pancake is the perfect addition to any brunch spread. Introducing, the Dutch Baby, a pancake that is anything but ordinary. It's loaded with butter and powdered sugar, and made in a cast iron skillet so it's perfectly crispy on the edges. And when it comes to my Blueberry Lemon Dutch Baby? It's also bursting with tender blueberries and a squeeze of fresh lemon for a truly unbeatable combination that is sure to delight all of the senses.
Equipment
- 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!
Ingredients
For the Batter:
- 4 Eggs
- 3 Tablespoons Cane Sugar
- 1 Teaspoon Vanilla Extract
- ½ Cup All-Purpose Flour
- 2 Tablespoons Unsalted Butter melted
- 1 Pinch Sea Salt
- 1 Lemon zested
- ½ Cup Milk of Choice
For the Topping:
- 1 Cup Blueberries
- 2 Tablespoons Unsalted Butter
Instructions
- To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
- Blend your ingredients together on low, for about 20 seconds, until just combined.
- Then, allow the batter to "rest" in the blender for about 10 minutes.
- While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
- Then, wash your blueberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
- Next, pour the batter on top of the blueberries, making sure that it is evenly dispersed across the skillet.
- Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
- Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!
Calories: 240kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 24mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 422IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
