Description
Lemon curd and blueberry Dutch baby pancake delivers a delightful symphony of tangy citrus and sweet berries. Puffy, golden edges cradle rich lemon custard and juicy blueberries, inviting you to savor each delectable bite of this elegant breakfast masterpiece.
Ingredients
Scale
Main Ingredients:
- 2 cups (470 ml) blueberries
- 3 large eggs
- ½ cup (120 ml) flour
Dairy and Fats:
- 2 tablespoons (30 g) butter
- ½ cup (120 ml) milk
Seasonings and Sweeteners:
- ½ cup (120 ml) lemon curd
- 2 tablespoons (30 g) sugar
- 1 tablespoon (15 g) powdered sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius), ensuring the cooking environment is perfectly heated.
- Combine eggs, all-purpose flour, powdered sugar, salt, granulated sugar, and whole milk in a large mixing bowl, whisking vigorously until the mixture transforms into a silky, lump-free batter.
- Place a cast-iron skillet or oven-safe pan on the stovetop, melting butter over medium heat until it becomes golden and fragrant.
- Gently pour the prepared batter into the heated skillet, creating an even layer across the surface.
- Distribute fresh blueberries uniformly across the top of the liquid batter, ensuring an even spread of fruit.
- Carefully transfer the skillet to the preheated oven, allowing the Dutch baby pancake to bake for 15-20 minutes until it dramatically rises and develops a rich, golden-brown perimeter.
- Using oven mitts, remove the puffy pancake from the oven and delicately spread a layer of tangy lemon curd across its surface.
- Artfully fold the pancake into half or quarter sections, creating an elegant presentation.
- Optional: Dust the folded pancake with an additional sprinkle of powdered sugar for extra sweetness and visual appeal.
- Serve immediately while warm, inviting diners to savor the delightful combination of textures and flavors.
Notes
- Whip eggs and dry ingredients thoroughly to ensure a silky-smooth batter without lumps for the perfect Dutch baby texture.
- Use a cast-iron skillet for optimal heat distribution and crispy, golden-brown edges that create a dramatic rise.
- Scatter fresh blueberries generously across the batter to create bursts of juicy sweetness in every bite.
- Work quickly when transferring the skillet from stovetop to oven to maintain the high temperature crucial for the pancake’s signature puff.
- Spread lemon curd while the pancake is still warm to help it melt slightly and infuse the entire dish with bright, tangy flavor.
- Dust with powdered sugar just before serving to add a delicate, sweet finish that makes the pancake look as stunning as it tastes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 281 kcal
- Sugar: 25 g
- Sodium: 205 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 140 mg