Blueberry Lemon Pancake (Print Version)
# Ingredients:
→ Batter
01 -
Zest from 1 lemon (roughly 2 teaspoons)
02 -
A pinch of kosher salt (around 1/4 teaspoon)
03 -
1 tablespoon of sugar
04 -
3/4 cup of all-purpose flour
05 -
3/4 cup milk, make sure it's not cold
06 -
3 large eggs, let them warm to room temp
07 -
1/2 teaspoon vanilla extract
→ For Cooking
08 -
1 cup of fresh blueberries
09 -
3 tablespoons of unsalted butter
→ For Serving
10 -
Dust with powdered sugar
11 -
Optional: Maple syrup or lemon curd on the side
# Instructions:
01 -
Set your oven to 425°F (220°C) and put a 10-inch oven-ready skillet or cast-iron pan inside so it heats up while you mix the batter.
02 -
In a bowl, mix together the eggs, milk, flour, lemon zest, vanilla, sugar, and salt. Stir until smooth, with no dry bits or lumps left. It should be a thin mixture.
03 -
With oven mitts, safely take the skillet out of the oven. Toss in the butter and swirl it around so it covers it all as it melts completely.
04 -
As soon as the butter’s bubbling and melted, pour the batter straight into the pan. Scatter the blueberries across the surface quickly and evenly.
05 -
Pop the pan back in the oven, bake for 20-25 minutes. The sides will rise dramatically golden brown, and the middle should stay set but soft.
06 -
Take the skillet out carefully—it’ll be very airy but will shrink a bit as it cools. Serve warm right away, add powdered sugar or drizzle with syrup or curd if you like.
# Notes:
01 -
This fluffy treat is a lot like a bigger version of a popover or Yorkshire pudding.
02 -
Using eggs and milk at room temperature gives it that signature puffiness.
03 -
Seeing your Dutch baby deflate after it’s out of the oven is totally normal!