Description
Indulge in a delightful morning treat with these Dutch Babies topped with luscious lemon curd and fresh blueberries. These puffy oven-baked pancakes are easy to make and bursting with sweet and tangy flavors.
Ingredients
Scale
Batter:
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Additional:
- 2 tablespoons unsalted butter
- 1/2 cup lemon curd
- 1 cup fresh blueberries
- powdered sugar for dusting
- lemon zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Place a 10-inch cast iron skillet or oven-safe pan in the oven while it heats.
- Prepare the batter: In a blender, combine the eggs, milk, flour, sugar, salt, and vanilla. Blend until smooth, about 20–30 seconds.
- Bake: Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the pan as it melts. Immediately pour the batter into the skillet and return it to the oven. Bake for 18–20 minutes, or until the Dutch baby is puffed and golden brown around the edges.
- Assemble: Remove from the oven and let it deflate slightly. Spoon lemon curd over the center, scatter fresh blueberries on top, and dust with powdered sugar. Add lemon zest if desired and serve immediately.
Notes
- Dutch babies are best served fresh and hot from the oven.
- You can substitute lemon curd with whipped cream, Greek yogurt, or maple syrup if preferred.
- For individual portions, divide the batter among smaller skillets or ramekins and reduce the baking time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
