Description
A light and airy puffed pancake, also known as a German pancake, featuring a delightful combination of zesty lemon and sweet blueberries, baked to golden perfection in a cast iron skillet.
Ingredients
4 tablespoons salted butter, divided
4 large eggs, at room temperature
2/3 cups whole milk, at room temperature
2/3 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
2–3 teaspoons lemon zest
2–3 tablespoons blueberry jam
1/4 cup fresh or frozen blueberries
Pats of butter, for serving
Maple syrup, for serving
Instructions
Step 1: Preheat the oven to 450°F.
Step 2: In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons of melted butter. Blend for 1 minute until smooth with no large clumps of flour.
Step 3: Gently mix in the lemon zest, and then swirl the blueberry jam into the batter.
Step 4: Melt the remaining 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the blueberries and cook for about 3 minutes, allowing the butter to brown around them.
Step 5: Pour the batter directly into the hot skillet over the berries. Make sure to get all the jam out of the blender.
Step 6: Place the skillet in the center of the oven and bake for 15 minutes, or until the pancake is fully puffed and browned on top.
Step 7: As soon as the Dutch baby comes out of the oven, top it with pats of butter and serve immediately with a drizzle of maple syrup.
Notes
DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
Using room temperature eggs and milk is crucial for getting the best puff.
Serve immediately for the best texture, as the Dutch baby will start to deflate as it cools.
ENJOY Mom’s favorite recipe (:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American