Lemon Blueberry Dutch Baby Pancakes
Yields
4
Ready In:
30-45 minutes
Good For:
Breakfast
About this Recipe
Perfect for a Sunday brunch or a special breakfast treat, these fluffy Lemon Blueberry Dutch Baby Pancakes are bursting with juicy blueberries, and topped with a zesty lemon curd for a refreshing twist.
INGREDIENTS:
FLUFFY PANCAKES
- 1 cup Fresh Organic Blueberries
- 1 large Lemon, zested and juiced
- 1 cup All-Purpose Flour
- 4 large Eggs
- 1/4 cup Granulated Sugar
- 1 cup Whole Milk
- 1/2 teaspoon Vanilla Extract
- 4 tablespoons Unsalted Butter
- Lemon Curd, for serving (see recipe)
- Powdered Sugar, for dusting
LUSCIOUS LEMON CURD:
- 4 Egg Yolks
- 1/2 cup Fresh Squeezed Lemon Juice
- Zest from 2 Lemons
- 1/2 cup Unsalted Butter, cubed
- 1/2 cup Granulated Sugar
TO PREPARE THE PANCAKES
Step 1
Preheat oven to 425ºF (220ºC).
Step 2
In a bowl, toss the blueberries with 1 tablespoon of lemon juice and set aside.
Step 3
In a large mixing bowl, whisk together the flour, eggs, granulated sugar, milk, vanilla extract, and lemon zest until smooth.
Step 4
In a cast-iron skillet, melt the butter over medium heat. Once melted, add the blueberry mixture to the skillet and pour the batter over the top.
Step 5
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden.
Step 6
Remove the pancake from the oven and drizzle with additional lemon juice.
STEP 7
Serve each pancake with a generious spoonful of luscious lemon curd and a dusting of powdered sugar.
TO PREPARE THE LUSCIOUS LEMON CURD
Step 1
In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
Step 2
Add the lemon zest and lemon juice to the egg mixture and whisk until smooth.
Step 3
Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
Step 4
Gradually add the cubed butter to the lemon mixture, stirring constantly until the butter is melted and the mixture has thickened, about 8-10 minutes. The lemon curd should coat the back of the spoon.
Step 5
Once thickened, remove the bowl from the heat and let the lemon curd cool for a few minutes.
Step 6
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or lumps.
STEP 7
Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming, then refrigerate until chilled and set, about 1-2 hours.
STEP 8
Once chilled, the luscious lemon curd is ready to be served. Enjoy!
NOTE
Store any leftover lemon curd in an airtight container in the refrigerator for up to 2 weeks.
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