Description
Heavenly dutch baby pancake blends zesty lemon curd with sweet blueberries for a luxurious breakfast treat. Skillet-baked perfection emerges golden and puffy, inviting cooks to savor its delightful European-inspired charm.
Ingredients
Scale
- 3 large eggs
- 2 cups (470 ml/16 oz) blueberries
- ½ cup (120 ml/4 fl oz) flour
- ½ cup (120 ml/4 fl oz) milk
- 2 tbsps (30 g/1 oz) butter
- ½ cup (120 ml/4 fl oz) lemon curd
- 2 tbsps (30 g/1 oz) sugar
- 1 tbsp (15 g/0.5 oz) powdered sugar
- ¼ tsp salt
Instructions
- Preheat Preparation: Crank the oven to a scorching 425°F (220°C), creating an ideal environment for the Dutch baby’s dramatic rise.
- Batter Creation: Whisk eggs, flour, powdered sugar, salt, granulated sugar, and milk in a large bowl until the mixture transforms into a luxuriously smooth, silky consistency with zero lumps.
- Skillet Preparation: Melt butter in a cast-iron skillet over medium heat, allowing it to turn golden and release its nutty aroma, then pour the batter evenly across the surface.
- Fruit Arrangement: Scatter blueberries strategically across the liquid batter, ensuring a balanced distribution that promises bursts of fruity flavor in every bite.
- Baking Transformation: Slide the skillet into the preheated oven, letting the Dutch baby pancake puff up and caramelize for 15-20 minutes until it develops a gloriously bronzed, crispy exterior.
- Final Flourish: Remove the puffy pancake using oven mitts, lavish the surface with tangy lemon curd, and artfully fold into elegant sections that showcase its voluminous texture.
- Serving Presentation: Dust with a delicate snowfall of powdered sugar and serve piping hot, inviting guests to dive into this cloud-like culinary masterpiece that bridges sweet and citrusy flavors.
Notes
- Butter Selection: Choose high-quality unsalted butter for rich, authentic flavor and optimal browning in the skillet.
- Batter Technique: Whisk ingredients thoroughly to eliminate lumps, creating a smooth, silky texture essential for the perfect rise.
- Temperature Control: Ensure the skillet is scorching hot before adding batter to achieve the dramatic, signature puffed edge of a Dutch baby.
- Serving Strategy: Consume immediately after baking to enjoy the maximum height, crispiness, and dramatic presentation of the pancake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 223
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 132 mg