Puffy Lemon Pancake (Print Version)
# Ingredients:
→ Batter
01 -
1 tbsp sugar
02 -
1/4 tsp kosher salt
03 -
2 tsp lemon zest (from one lemon)
04 -
3/4 cup flour (all-purpose)
05 -
3/4 cup whole milk, room temp
06 -
1/2 tsp vanilla flavoring
07 -
3 big eggs, already at room temp
→ For Cooking
08 -
1 cup of fresh blueberries
09 -
3 tbsp of butter (unsalted)
→ For Serving
10 -
Powdered sugar for sprinkling
11 -
Maple syrup or lemon curd, both optional
# Instructions:
01 -
Turn your oven to 425°F (220°C) and leave a 10-inch oven-friendly pan, like a cast iron skillet, inside to warm as you prep the rest.
02 -
Combine the eggs, flour, milk, vanilla, sugar, lemon zest, and salt in a bowl. Whisk until everything’s smooth and lump-free. The batter should be pretty thin.
03 -
Grab the hot skillet carefully with mitts. Toss in the butter and move it around until the whole bottom and sides are coated when melted.
04 -
After the butter's spread, pour the batter straight into the hot skillet. Quickly scatter the blueberries across the batter surface evenly.
05 -
Pop the pan back in the oven and bake for about 20-25 minutes. Look for big, puffy edges that turn golden brown while the middle stays tender.
06 -
Use mitts to take the Dutch baby out of the oven. It'll puff a lot but shrink down as it cools. Dust with powdered sugar and enjoy warm. Add syrup or curd if you'd like.
# Notes:
01 -
This dish is similar to a big Yorkshire pudding or popover and rises dramatically in the oven.
02 -
It's best to have eggs and milk at room temperature so the batter gets extra puffy.
03 -
Don't worry when the Dutch baby deflates after baking—it always happens and it's totally normal!