Dutch Babies: The Fluffy Pancake Dream You’ve Been Waiting For

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Lemon Blueberry Dutch Baby

Yield: 4

Author: Jennifer Cartier

Prep time: 5 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 30 M

Get ready to bake up some fluffy, lemony goodness that will have everyone asking for the recipe!

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Ingredients

• 4 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk (whole or 2% works best)
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter(divided)
• Zest of 1 lemon
• 1 cup fresh blueberries (you can use frozen, too!)
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). A hot oven is essential for that dramatic puff that makes Dutch babies so irresistible!
2. Make the Batter: In a blender, blend together the 2 tablespoons of butter (melted), eggs, flour, milk, sugar, vanilla extract, lemon zest and salt until smooth. The batter should be thin, almost like a pancake batter.
3. Prepare the Pan: Put your cast-iron skillet (or oven-safe pan) on the stovetop over medium heat. Add remaining 2 tablespoons of butter and let it melt until it’s bubbly and slightly golden. Add blueberries to the pan and swirl it around to coat the bottom of the pan. The butter will warm the blueberries and help the Dutch baby get that crispy edge while baking.
4. Pour the Batter: Once the butter is melted, pour the prepared batter into the skillet. Don’t worry if it looks a little uneven—that’s just part of the magic.
5. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch baby is puffed up, golden brown on the edges, and set in the center. The pie crust-like edges should be crispy and the middle soft and custardy.
6. Garnish and Serve: Remove the skillet from the oven and let the Dutch baby cool for a minute or two. The puffiness will deflate a little as it cools, which is totally normal! Dust generously with powdered sugar, and if you’re feeling extra indulgent, drizzle with a little more lemon juice or a spoonful of maple syrup.
7. Slice it into wedges and serve with extra blueberries on top for an extra burst of fruitiness. Maybe add a dollop of whipped cream or a scoop of vanilla ice cream if you’re in the mood for something extra special!

Recommended Products

Cast Iron Skillet

Nutrition Facts

Calories

283

Fat

17 g

Sat. Fat

9 g

Carbs

22 g

Fiber

1 g

Net carbs

21 g

Sugar

9 g

Protein

9 g

Sodium

230 mg

Cholesterol

220 mg

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