LIFESTYLE

Blueberry Lemon Dutch Pancake

April 25, 2016

This dutch pancake recipe is tender and almost crepe-like with a delicate, buttery flavor that melts on your tongue. I don’t think it even needs any honey or syrup because the lemon and blueberry flavors are so lovely together. It is simple to make and definitely a show stopper at the brunch table!

Blueberry Lemon Dutch Pancake

  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons grated lemon zest
  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup blueberries

Preheat the oven (with the dish or cast iron skillet in it) to 425 degrees. Combine the eggs, milk, vanilla, and lemon zest. Add the flour, sugar, and salt. Whisk until the batter is very smooth and no lumps remain. When the oven has preheated, remove the baking pan from the oven and immediately put the butter in it. Put back in the oven for 30 seconds to 1 minute until the butter has melted. With a pastry brush, quickly spread the butter up the sides of the pan, then pour in the batter. Sprinkle the top with 1/2 cup blueberries. Bake the pancake for 20-25 minutes until the top edges are puffy, a deep golden color, and the center has set. Check the pancake at the 15-minute mark and if the edges are brown cover with a piece of foil. Dust with powdered sugar. Slice and serve warm with desired toppings.

 

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