Description
A light and fluffy skillet pancake with a burst of fresh blueberries and zesty lemon. Perfect for breakfast or a special brunch treat.
Ingredients
Eggs:
- 3 large eggs at room temperature
Milk:
- 3/4 cup milk at room temperature
Flour:
- 3/4 cup all-purpose flour
Vanilla Extract:
- 1/2 teaspoon vanilla extract
Lemon Zest:
- Zest of 1 lemon about 2 teaspoons
Sugar:
- 1 tablespoon sugar
Salt:
- 1/4 teaspoon kosher salt
Butter:
- 3 tablespoons unsalted butter
Blueberries:
- 1 cup blueberries
Serving Suggestions:
- Powdered sugar, lemon curd, or maple syrup (for serving)
Instructions
- Blend Ingredients: Blend eggs, milk, flour, vanilla, lemon zest, sugar, and salt in a blender until smooth and frothy. Let the batter rest for at least 30 minutes.
- Preheat Skillet: Preheat the oven to 425°F. Place a 10-inch oven-safe skillet on the middle shelf and heat it for 10-15 minutes.
- Melt Butter and Add Blueberries: Carefully remove the hot skillet from the oven and set it on the stove. Add butter and swirl until melted. Toss the blueberries into the skillet, coating them in the melted butter.
- Pour Batter and Bake: Pour the batter over the blueberries and place the skillet back in the oven. Bake for 18-22 minutes until puffed and golden brown. Avoid opening the oven during baking.
- Serve: Remove the skillet from the oven (the Dutch baby will deflate as it cools). Dust with powdered sugar and serve with lemon curd or maple syrup, if desired.
Notes
- Allowing the batter to rest ensures a better texture.
- For an extra zing, serve with a dollop of whipped cream alongside the toppings.
- A cast-iron skillet works best for even heating and a beautifully golden crust.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
