Lemon Blueberry Dutch Baby Pancake Recipe
A combination of sweet and tart with an oven-baked spin in a stovetop favorite. This lemon blueberry baked pancake is simply delicious.
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup All Purpose Flour
- ¼ cup granulated sugar
- 1/2 teaspoon lemon flavoring
- 1/4 teaspoon salt
- 2 tablespoons Unsalted butter
- 1 cup blueberries (plus more for topping)
- Confectioners' sugar (to sprinkle on top)
Instructions
- Preheat oven to 400 degrees.
- Blend together eggs, milk, flour, granulated sugar, lemon flavor, and salt in the blender.
- Let batter sit for a few minutes, roughly five.
- Divide butter among 4 small 6-inch cast-iron skillets, and place them in the oven to melt it.
- Place berries in the bottoms of the skillet, dividing them evenly.
- Divide batter among skillets, pouring from blender.
- Bake until puffed and cooked through and tops are formed. Roughly 15 to 18 minutes.
- Sprinkle with confectioners' sugar.
- Serve immediately.
Notes
Adapted from Martha Stewart
Nutrition
Serving: 1g | Calories: 454kcal | Carbohydrates: 75g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 206mg | Sodium: 238mg | Fiber: 2g | Sugar: 46g
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