Blueberry Lemon Dutch Baby Pancake
Golden Dutch baby pancakes, also called German pancakes made with fresh blueberries and lemon zest for a delicious and quick breakfast.
Ingredients
- 2 tablespoon unsalted butter
- 2 large eggs
- ½ cup milk
- 2 tablespoon granulated sugar
- 2 teaspoon vanilla essence
- Zest and juice from ½ lemon
- ½ cup blueberry
- ½ cup all-purpose flour
- ½ teaspoon all spice
- Powdered sugar for serving
- Blueberry for serving
Instructions
- Preheat the oven to 220° C | 425° F.
- In a large mixing bowl, add eggs, milk, sugar, vanilla essence, lemon juice and whisk well.
- Add lemon zest, flour, all spice, salt and combine to form a smooth batter. Fold in the blueberries.
- Add the butter to a cast iron pan and place in the oven for 3-5 minutes or until butter is melted.
- Pour the pancake batter into the pan and bake for 20 minutes or until golden and puffed.
- Sprinkle the powdered sugar and top with the blueberries. Serve immediately.
Notes
- If using frozen blueberries no need to thaw them. Add directly to the batter.
- Instead of all spice, you can add cinnamon only.