About this recipe.
This recipe makes 1 large (9 inch) Dutch Baby Pancake with flavours of lemon and berries. The pancake batter has fresh lemon zest mixed in to give it a delicious lemon flavour. And fresh raspberries and blueberries are baked right in. This Lemon Berry Dutch Baby Pancake is scrumptious!
Dutch Baby Pancakes don’t have to look perfect.
In fact, most of the time these puff pancakes come out looking quite weird, and never the same way twice haha! Sometimes they puff in the middle, sometimes only along the sides…you just never know. But no matter, they’re delicious how ever they puff up!
Serve right away!
Dutch Baby pancakes puff up during baking, but immediately deflate once you take them out of the oven, so make sure to server them right away! This is not a pancake that can sit before serving. Basically we take it from the oven right to the table.
What to serve with this recipe:
This Lemon Berry Dutch Baby is delicious with syrup, but it’s SUPER tasty with this lemon curd. You can also top it with whipped cream. Yum.
Lemon Berry Dutch Baby Recipe Tips:
- Milk: Use 2% milk or whole milk for this recipe. Don’t use skim milk.
- Blending: Use a blender to mix the batter. This ensures a smooth frothy batter that will puff up.
- Pan Size: We use a 9 inch oven safe pan.
- Make sure your pan is hot with melted butter before pouring the pancake batter into it.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days.
Lemon Berry Dutch Baby Pancake
Dutch Baby Pancake:
- 4 large eggs
- 1/2 cup milk
- 1/2 cup all purpose flour
- pinch salt
- 3 tbsp granulated sugar
- 2 tbsp melted butter
- zest from 1 lemon
- 2 tbsp butter
- 1 cup fresh berries (combo of raspberries and blueberries)
- Preheat your oven to 450 degrees F.
- Using a blender mix together the eggs, milk, flour, salt, sugar, melted butter and lemon zest. Mix until smooth.
- In a large oven safe skillet (9 inches), melt 2 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
- Add the berries to the pan and coat them with the butter.
- Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
- Then place the skillet into the oven and bake for about 15 minutes. The pancake is done when it is golden brown and puffed up.
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