A Dutch baby is one of my favorite weekend breakfasts. An airy, popover-type pancake (without all the flipping) made in the oven. Like a giant popover, this baby comes out of the oven all puffed up. Each Dutch baby has its own look depending how it poofs and settles, but one characteristic that stays the same is the custardy texture and crispy edges. All the ingredients get mixed in the blender, then poured into a cast iron pan and cooked in the oven for 20 minutes. An impressive presentation without any fuss. Lemon. Blueberry. Mint. Heaven.
Lemon-Blueberry Dutch Baby
Serves 4-6
1 cup milk
¾ cup flour
2 Tbsp granulated sugar
½ tsp salt
4 large eggs
Zest of 1 lemon
4 Tbsp butter
¾ cup fresh blueberries
2 tsp powdered sugar
Mint sprigs, for garnish
½ cup lemon curd or maple syrup
Place rack in middle of oven. Preheat oven to 425 degrees.
Combine first 6 ingredients in a blender; blend until smooth.
Place butter in a heavy, ovenproof 10- to 12-inch skillet. Place in oven 3-5 minutes or until melted. Remove from oven. Swirl pan to coat with melted butter. Pour batter into pan. (I added a few blueberries into the batter at this point). Bake 17-20 minutes or until puffed and golden. Remove from oven; sprinkle with blueberries. Sift powdered sugar over top. Garnish with mint sprigs, if desired. Serve with lemon curd and /or maple syrup.
Adapted from: ContentKitchn
