Skillet Blueberry Pancake
I had a Dutch baby for brunch a while back and got inspired to make one at home. I've made them before (see my recipe in the Archives as proof!), but I had a bunch of blueberries from Trader Joe's that I needed to use. What goes great with blueberries? Lemon!
And that is how the lemon blueberry Dutch baby came into existence...sort of.
Sadly, I think putting stuff in the batter ruined the rise, so the Dutchy baby came out flat instead of puffy. It probably didn't help that I was using fresh blueberries, which are EXTRA juicy! Even though it didn't look the way I wanted it to, it still tasted good. Make your own, and add whatever toppings you want
Ingredients:
- 1/2 cup flour
- 2 tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 4 tbsp unsalted butter
- 2 eggs
- 1/4 tsp salt
- 2 handfuls of blueberries
- 1 tsp lemon juice
- Zest of a whole lemon (save some to sprinkle on top)
- 1 tsp powdered sugar to dust the top
- Melt the butter in the microwave, stir, and set aside. Preheat the oven to 450 degrees and put your cast iron skillet in the oven.
- Mix the dry ingredients (flour, sugar, cinnamon, nutmeg, and salt) together in a bowl.
- Mix in the milk, eggs, and vanilla extract one at a time at low-medium speed. Add in the melted butter and lemon juice.
- Turn the mixer off or stop whisking, and fold in the blueberries and lemon zest—save some zest to garnish your pancake!
- Brush or spray your pan with some butter and then pour your mix in. Feel free to throw some more blueberries on top if you don't think there's enough.
- Bake for about 12 minutes. The edges will be golden brown and slightly crisp, and the middle of your pancake shouldn't be wet (unless it's the blueberries).
- Let it cool for a bit and then sift some powdered sugar on top. Throw on some of the lemon zest for extra color!
