Dutch Baby Pancakes with Lemon Curd and Blueberries
User Reviews
4.5
Dutch Baby Pancakes with Lemon Curd and Blueberries
Description
Dutch Baby Pancakes with Lemon Curd and Blueberries start with a smooth batter of eggs, all-purpose flour, whole milk, sugar, vanilla extract, lemon zest, and kosher salt blended together. Butter melts in heavy skillets placed in a hot oven before pouring in the batter to create a puffed, golden pancake with crisp edges. The initial bake is high heat to achieve puffiness, then reduced to keep the pancake warm and firm.
The pancakes develop a light, airy texture with a tender center contrasting with the buttery, crisp perimeter. The lemon zest in the batter imparts mild citrus brightness, complementing the fresh blueberries and spoonfuls of lemon curd served on top. Optionally dusted with confectioners’ sugar, this combination balances sweet and tart flavors beautifully and adds color and freshness.
These pancakes are ideal served immediately while puffed and warm. Using individual mini skillets allows personal portions, but one larger skillet can also be used and cut into wedges. The lemon and blueberry topping creates a refreshing variation on traditional sweet pancakes, suited for weekend brunches or special breakfasts.
Ingredients
- 3 egg
- ½ cup all-purpose flour
- ½ cup milk whole
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon 1 small lemon, finely grated zest
- Pinch kosher salt
- 4 tablespoons butter unsalted
- confectioners sugar optional
For filling:
- 1/4 cup lemon curd or store bought, homemade
- 1/2 pint blueberries
Instructions
- Preheat oven to 425º F (220ºC)
- Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
- Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted (just a few minutes, don’t wander off). Pour half the batter into each pan, return them to oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancakes from oven, serve individually if using mini skillets, or cut larger Dutch Baby into wedges and top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 105mg | 4% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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