Lemon Blueberry Dutch Baby Pancake
So much easier than your traditional pancake, this easy recipe comes together in minutes so you have more time to savor as a quick breakfast, elegant brunch, or as a satisfied evening meal when there's "nothing to eat" or when you just need something simple to make and comforting to eat.
SHOPPING LIST:
4 Tablespoons unsalted butter
3 large eggs
1/2 cup all purpose flour
1/2 cup milk
1 Tablespoon + 1 teaspoon
1 teaspoon vanilla extract
1 cup fresh blueberries
PREPARATION: Preheat oven to 425 degrees F.
Melt 2 Tablespoons of the butter and cool.
In a blender, add the butter, eggs, flour, milk, lemon cream, 1 Tablespoon sugar and vanilla. Process on high speed until smooth, scraping down the sides of the blender as needed.
Add the remaining 2 Tablespoons of butter to a heavy saute pan or cast iron skillet and heat over a medium flame. When the butter is melted, place the blueberries in the pan and shake the pan to coat. When the berries are warm, pour the batter into the skillet, stir the batter a bit so the blueberries get evenly distributed in the pan. Sprinkle the remaining 1 teaspoon sugar on top, then place the skillet in the oven. Bake until the pancake is fluffy and golden brown, about 15-20 minutes.
Remove the pan from the oven to cool. If serving as a dessert, you can sprinkle with of the sugar and a dollop of the Preserved Lemon Cream
VARIATIONS:
- Substitute with fresh or frozen seasonal fruits
- For a gluten free and/or diary free version, use almond flour and nut milk. The batter won't rise as well without as much fat from whole milk, but it will still taste delicious!