Lemon and Blueberry Dutch Baby Pancake
This light and fluffy Dutch Baby Pancake is infused with lemon and baked until golden. Topped with cream, blueberries and lemon it makes for a fab breakfast!
Servings 6
Ingredients
- For the pancake:
- 1 tbsp unsalted butter
- 3/4 cup (105g) plain/all purpose flour
- Zest of 1 lemon
- 1/4 cup (50g) caster/white sugar
- Pinch of salt
- 1 tsp lemon juice
- 3 large eggs
- 3/4 cup (180ml) milk
- For the topping:
- 1/2 cup (75g) fresh blueberries
- 3 slices lemon, cut into quarters
- 1/3 cup (80ml) double/heavy cream
- 3 tbsp icing sugar, plus more for dusting
Instructions
- 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 flour, zest, sugar, salt, lemon juice, eggs and milk into a blender and blitz until smooth. Alternatively, you can place the dry ingredients into a bowl and the wet into a jug. Lightly whisk the dry and beat the wet, then gradually add the wet ingredients into the dry, whisking as you go until you have a smooth mixture.
- Tip the mixture into your prepared skillet, there will be a ring of butter around the edge, that's fine.
- Place in the oven for 12-15 minutes, until golden all over, risen and puffy. It will be slightly darker around the edges and will sink as it cools.
- Once cool, place double cream and icing sugar into a medium sized bowl and whisk until it reaches soft peak stage; you want it to hold its shape, but be soft and light too!
- Spoon the cream into the centre of the pancake, then sprinkle blueberries all over and garnish with quartered lemon slices. Dust with icing sugar and serve.
- Lemon and Blueberry Dutch Baby Pancake is best eaten on the same day, but will keep covered in the fridge for 2 days without the cream. Remove it from the skillet and place on a plate for storage. Bring to room temperature before serving.