Lemon and Blueberry Dutch Baby Pancake

June 01, 2017

This light and fluffy Dutch Baby Pancake is infused with lemon, baked until puffy then topped with blueberries, whipped cream and lemon slices!

For the pancake:
1 tbsp unsalted butter
3/4 cup all purpose flour
Zest of 1 lemon
1/4 cup white sugar
Pinch of salt
1 tsp lemon juice
3 large eggs
3/4 cup milk
For the topping:
1/2 cup fresh blueberries
3 slices lemon, cut into quarters
1/3 cup heavy cream
3 tbsp icing sugar, plus more for dusting

Preheat the oven to 210C/410F. Place butter into a 10 inch skillet over a low heat. Once the butter has melted, use a pastry brush to brush the butter all over the bottom and sides of the skillet. Place...
See the full directions on my site

Nutritions

Calories
237

Sodium
44mg
1% DV

Fat
8g
12% DV

Protein
5g
11% DV

Carbs
40g
13% DV

Fiber
4g
18% DV

Baked