Dutch Baby Pancakes with Lemon Curd and Blueberries
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest 1 small lemon
- Pinch kosher salt
- 4 tablespoons unsalted butter
- Confectioners sugar optional
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.
Calories: 319kcal | Carbohydrates: 34g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 105mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 609IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg