Baked in a skillet and swirled with brown butter, lemon, blueberries + blueberry jam then baked until extra PUFFY - so delicious!
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
A light and fluffy German-style pancake is the perfect addition to any brunch spread. Introducing, the Dutch Baby, a pancake that is anything but ordinary. It's loaded with butter and powdered sugar, and made in a cast iron skillet so it's perfectly crispy on the edges. And when it comes to my Blueberry Lemon Dutch Baby? It's also bursting with tender blueberries and a squeeze of fresh lemon for a truly unbeatable combination that is sure to delight all of the senses.
Baked in a skillet and swirled with brown butter, lemon, blueberries + blueberry jam then baked until extra PUFFY - so delicious!
This show-stopping breakfast dish combines the tangy zest of lemon with the burst of juicy blueberries, all nestled in a fluffy golden pancake.
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
This show-stopping breakfast dish combines the tangy zest of lemon with the burst of juicy blueberries, all nestled in a fluffy golden pancake.
A light and fluffy German-style pancake is the perfect addition to any brunch spread. Introducing, the Dutch Baby, a pancake that is anything but ordinary. It's loaded with butter and powdered sugar, and made in a cast iron skillet so it's perfectly crispy on the edges. And when it comes to my Blueberry Lemon Dutch Baby? It's also bursting with tender blueberries and a squeeze of fresh lemon for a truly unbeatable combination that is sure to delight all of the senses.
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
This easy breakfast recipe is not only gorgeous but it's delicious too! Perfect for a weekend breakfast or brunch. I've raved about my love of pancakes before. And I also shared with you earlier this week that the last week of February is National Pancake Week. You know what that means, right? I have an excuse to share all sorts of yummy pancake recipes with you! In addition to past recipes I've shared, I gave you hearty and healthy oatmeal pancakes on Monday. Today's recipe is equally as delicious as those oatmeal pancakes. A little more decadent I think. And instead of having to cook and flip a dozen or so pancakes, we're making one giant pancake. Ladies and gentlemen, I give you the dutch baby. Have you had a dutch baby before? Or even made one at home? It's a German pancake, similar to a sweet popover, that puffs up in the oven when baked. Once you remove it from the oven it falls a bit, but the presentation is beautiful. Prep is easy too, with everything going in one bowl. One bowl...one skillet...so easy to make. And your family will devour every last bite! Blueberry Dutch Baby Pancake Author: Sarah Bates | The Chef Next Door Makes 4 servings Print this recipe Ingredients: 4 eggs 1 cup milk 1 tsp orange zest 1/2 tsp pure vanilla extract 1/4 cup sugar 1 cup flour 1 cup fresh blueberries 2 Tbsp butter Powdered sugar, for dusting on top Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to warm while the oven is preheating. In a large bowl, whisk together the egg and milk. Add in the orange zest and vanilla and mix well. Add the sugar and flour and whisk until totally combined. Allow the batter to rest for a few minutes until the oven is ready. Carefully remove the skillet from the oven and add the butter, swirling it in the pan until completely melted. Pour the batter into the pan, then sprinkle the blueberries all over the top. Bake for approximately 20 minutes, or until the pancake is puffed and the edges are brown. Dust the powdered sugar over the top, cut into slices and serve immediately. Bon Appetit!
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
For those unfamiliar with a Dutch baby, think of it as a lighter, airier alternative to a crepe or pancake. Recently, I was looking for any excuse to use my cast iron skillet to make breakfast and stumbled upon this Blueberry Dutch Baby recipe. I am happy to report that my first attempt at […]
A perfect Dutch baby pancake filled with yoghurt and lemon curd, fresh blueberries and drizzled with maple syrup.
