Lemon Blueberry Pancake (Print Version)
# Ingredients:
→ Batter
01 -
1 tablespoon sugar
02 -
1/4 teaspoon kosher salt
03 -
3/4 cup all-purpose flour
04 -
3/4 cup milk, warmed slightly
05 -
Zest from 1 lemon (about 2 teaspoons)
06 -
1/2 teaspoon vanilla extract
07 -
3 large eggs, brought to room temperature
→ For cooking and serving
08 -
1 cup fresh blueberries
09 -
Powdered sugar, maple syrup, or lemon curd for topping
10 -
3 tablespoons unsalted butter
# Instructions:
01 -
Start by setting your oven to 425°F (220°C) and letting a cast-iron pan or oven-friendly skillet warm up inside.
02 -
In a bowl, combine the eggs, milk, flour, lemon zest, vanilla, sugar, and salt. Whisk until the batter is lump-free.
03 -
Take the hot pan out of the oven. Put the butter in and let it fully melt, swirling it around if needed.
04 -
When the butter is sizzling, pour your batter into the pan and scatter the blueberries over the top.
05 -
Put the skillet back in the oven for 20-25 minutes. It's ready when the edges puff up and turn golden.
06 -
Take the Dutch baby out, being cautious—it will puff up but start to sink a little! Serve hot with a dusting of powdered sugar and your favorite toppings like lemon curd or syrup.
# Notes:
01 -
Let your eggs and milk sit out until they lose the chill for smoother mixing.