Description
A delightful and fluffy Dutch Baby pancake infused with zesty lemon and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk (whole or your choice)
- 3 large eggs
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- 1 cup fresh blueberries
- 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) with an oven-safe skillet inside.
- Whisk together the flour, milk, eggs, sugar, lemon zest, and melted butter until smooth.
- Fold in the blueberries gently, being careful not to overmix.
- Remove the hot skillet from the oven and add the butter, swirling it to coat the bottom.
- Pour the batter into the skillet and return it to the oven.
- Bake for about 20 minutes, or until puffed and golden brown around the edges.
- Serve warm, dusted with powdered sugar or your favorite toppings.
Notes
For best results, let the eggs come to room temperature before mixing. A pinch of salt can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 200mg