By KALEJUNKIE // Nicole Modic
Blueberry Lemon Dutch Baby
8 steps
Prep:15minCook:20min
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.
Updated at: Thu, 17 Aug 2023 00:02:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories291.3 kcal (15%)
Total Fat16.5 g (24%)
Carbs27.3 g (10%)
Sugars13.4 g (15%)
Protein8.6 g (17%)
Sodium99.4 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
Step 2
Blend your ingredients together on low, for about 20 seconds, until just combined.
Step 3
Then, allow the batter to "rest" in the blender for about 10 minutes.
Step 4
While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
Step 5
Then, wash your blueberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
Step 6
Next, pour the batter on top of the blueberries, making sure that it is evenly dispersed across the skillet.
Step 7
Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
Step 8
Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!
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