Lemon Berry Dutch Baby Pancake
A dutch baby (or german pancake) is one of the easiest brunch recipes around, and this version adds a ton of flavor...fresh lemon and bright berries bring a summer-y vibe you'll love year-round! Here's a super easy and basically foolproof recipes you can with just a few minutes of hands-on time, any day of the week.
Servings: 6
Ingredients
- 4 tablespoons of butter salted or unsalted
- 4 large eggs
- 3/4 cup of all-purpose flour or 1:1 GF blend
- 3/4 cup of milk
- 1 teaspoon pure vanilla extract
- A few drops of almond extract
- 1 tablespoon of granulated sugar optional
- 1/2 teaspoon of ground cinnamon
- Zest of 1 large lemon or 2 small ones
- Blueberries and diced strawberries
Instructions
- Preheat oven to 425 degrees F. Put the 12-inch cast iron pan (or an oven-safe pan) in the oven as it preheats. If your pan is 10 inches or smaller, you may want to make a 75% version (e.g. 1/2 cup of flour and milk, 3 eggs).
- In a blender, combine all the ingredients, EXCEPT the butter and berries. Blend until the batter is well combined and smooth, about 1-2 minutes.
- Ideally, let the batter rest for at least 20 minutes, or even refrigerate the batter for 1-2 hours. But if you're in a rush, you can go ahead and bake it.
- Place the butter in your very hot pan (be careful!) and let it melt completely. Add the fresh berries to the skillet and then pour the batter in.
- Bake the pancake in the heated oven for 15-20 minutes at 425 F, until puffy. DON'T OPEN THE OVEN! Then lower the oven temperature to 300 F and bake an additional 5 minutes, as needed.
- Remove from the oven and serve right away. You can serve with more fresh berries and whipped cream, maple syrup, or whatever your heart desires.
Notes
You can easily make this gluten-free with a 1:1 gluten-free flour mix (like Bob's Red Mill or King Arthur).