Get the Recipe:Lemon Dutch Baby with Lemon Curd & Blueberries
This Lemon Dutch baby with lemon curd and blueberries is made by simply blending, pouring, baking, and then watching it rise and fall! Top these German pancakes with lemon curd, more blueberries, and whipped cream!
Place a cast iron or heavy bottomed skillet into a cold oven. With the pan inside, preheat the oven to 400ºF.
Add the milk flour, eggs, vanilla, and lemon zest to a blender. Blend on high speed for 30-45 seconds or until the mixture is fully combined.
Using an oven mitt, remove the skillet from the oven and add the butter. Swirl it around until the butter has fully melted.
Then, pour in the batter and place the pan back in the oven (no need to stir the butter into the batter).
Bake for 14-16 minutes, or until the sides of the Dutch baby have puffed up and become golden brown.
Remove from the oven and top with lemon curd, whipped cream, blueberries, and lemon zest. Serve immediately.
Notes
Dutch pancakes are best enjoyed immediately but can be stored without toppings in the fridge for up to two days and reheated in the microwave for 20-30 seconds or until warm.